This is a deep red, spicy holiday sauce that goes with everything from turkey to toast. Some people eat it with a spoon when you're not looking! This recipe makes enough to last until spring.
Ingredients
- apple cider: 2 cups
- ½ cups white sugar: 1 piece
- packed dark brown sugar: 0.5 cup
- ½ teaspoons ground allspice: 2 piece
- ground cloves: 0.75 tsp
- ground nutmeg: 0.25 tsp
- bags fresh or frozen cranberries: 2 piece (12 ounce)
Metric Conversion
Stages of cooking
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In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick.
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Ladle into sterile jars to within 1/2 inch of the rim, seal with lids and rings. Process in a simmering water bath for 10 to 15 minutes to seal, or just transfer to containers, cool, and refrigerate. It will last at least a week if it can escape being gobbled up!
