Cranberry Glaze

1 C jellied cranberry sauce
1/2 C light corn syrup
1 T cider vinegar
Pinch of cinnamon
Pinch of ground cloves

Cook all ingredients in a small, heavy saucepan over very low heat, whisking briskly until the cranberry sauce is melted. Do not boil. Brush the glaze on poultry or ham two or three times during the last 30 minutes of baking. Remove skin before eating. Makes 1-1/2 C.