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
- 2 cups apple cider
- 1.5 cups white sugar
- 0.5 cups packed dark brown sugar
- 2.5 teaspoons ground allspice
- 0.75 teaspoons ground cloves
- 0.25 teaspoons ground nutmeg
- 2 bags fresh or frozen cranberries , 12 ounce
Instructions
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1
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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2
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!
Nutrition Facts
Per serving
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