Place the cranberries syrup, vanilla, water, cinnamon stick and salt in a medium sauce pan.
Bring it to a boil then reduce heat to medium-low until most of the berries burst; about 10 minutes. Note, when berries start to pop, they can spray juice around your kitchen.
When most of the liquid is cooked out, turn the heat down to a soft simmer.
Allow the cranberry sauce to cool, remove the cinnamon stick and add allspice, cloves, nutmeg, and ginger.