In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.
Refrigerate in an airtight container, up to 1 week. Bring to room temperature before serving.
The spices in this tangy sauce also go well with ham. Make a double batch and freeze half for Christmas.