In a large saucepan, melt 1/2 cup butter over medium heat. Add 1-1/2 cups granulated sugar, lemon peel and juice, cinnamon, and cloves. Cook and stir about 2 minutes or until sugar dissolves. Add cranberries, stirring to coat. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until berries have popped and liquid is syrupy, stirring occasionally. Cool completely.