3 cups fresh cranberries
3/4 cup sugar
2 strips orange peel
6 whole cloves
1/2 vanilla bean, halved lengthwise
5 cups water

Combine all in saucepan. Bring to boil. When berries begin to burst, about 5 minutes. Reduce heat to low. Cook, stirring, 10 minutes longer. Let cool a bit. Pour through strainer into a pitcher, pressing with back of spoon. Cover and keep refrigerated up to 1 week. Serve hot with tea or alone. Serve cold with seltzer, vodka or white wine.