Combine all ingredients in a medium saucepan and stir to combine. Cook over medium heat, stirring occasionally, and allow to simmer until the cranberries have burst and the sauce has thickened.

Remove the cheesecloth with the allspice and mash the sauce with a potato masher. Remove from the heat and cool to room temperature. Serve right away or store in the refrigerator or freezer in an airtight container. If frozen, defrost in the fridge 1-2 days or for several hours at room temperature before serving.