I washed 16 oz. of fresh cranberries while one inch of water was heating in a medium saucepan. When the water reached a full boil, I added the cranberries and stirred them as they started to pop open. When the berries began to thicken into a sauce, I added 1 cup of sugar, a dash of cinnamon and ground nutmeg, approx. 1/3 cup of shredded coconut, and then continued to mix it all in. I let the mix cool down and added a little more sugar to taste. Let it cool overnight in the refrigerator and serve with a scoop of vanilla ice cream.