Cranberry Rum Sauce
Ingredients
- 0 cup granulated sugar
- 0 cup water
- 1 each (8-inch) cinnamon stick, broken
- 6 each whole cloves
- 1/8 tsp mace
- 8 cup cranberries
- 4 each apples, peeled, cored and diced
- 0.5 cup golden rum
Instructions
- 1
In a non-reactive Dutch oven, combine sugar and water.
- 2
Tie cinnamon pieces and cloves in a cheesecloth bag; add to pot along with mace.
- 3
Bring to a boil, reduce heat and simmer until sugar dissolves.
- 4
Add cranberries and apples.
- 5
Simmer gently 5 minutes, stirring frequently, until cranberry skins start to break.
- 6
Add rum and simmer 10 minutes.
- 7
The mixture should be thick but cranberries should retain some of their shape.
- 8
Remove spice bag.
- 9
Ladle sauce into hot sterilized jars.
- 10
Wipe jar rims thoroughly.
- 11
Process for 10 minutes in a boiling water bath.
- 12
Sauce may also be frozen for up to 1 month without processing.
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