Very Berry Cranberry Sauce

Rinse and drain cranberries. Place in a heavy medium saucepan with water and sugar. Bring to a boil, and when you hear a cranberry or two pop, reduce heat to low. Stir and simmer for 10 minutes. Use a wooden spoon to press some of the cranberries against the pan to mash them slightly. Add the pumpkin pie spice and cinnamon. Mix well and remove from heat.

Mix in the blueberries and raspberries, breaking them up a bit with the spoon, if desired. Transfer sauce to a bowl, allow to cool slightly, then cover and refrigerate until well chilled. The sauce will thicken as it cools.

Best if made at least a day or two before serving.