This time of year cranberries are in every store. These tart little wonders have become one of my favorite flavors of the season. Here is a recipe I whipped up based on a normal cranberry sauce. My cranberry sauce has been put into freezer jars to be used when cranberries are no longer in season.
Spiced Cranberry Sauce
1 C. Water
1 C. Sugar
12-16 oz Cranberries
1 1/2 tsp Cinnamon
1/2 tsp Clove
1/2 tsp Nutmeg
1. In a sauce pot bring water to a boil.
2. Stir sugar into boiling water creating a simple sugar.
3. Stir in cranberries and spices. Bring pot back up to boil. Cook til berries burst and liquid is dark red (approx 5 minutes)
4. Turn down heat and let mixture simmer for 5 minutes.
5. Poor into containers and let cool to room temperature.
6. Refrigerate for at least 1 hour before serving at table.
Note: If freezing pour into jars and allow to cool to room temperature. Wipe edges of jars with a clean cloth and secure with lid. Label your jars and freeze. Remove to refrigerator 1 day before use to thaw completely.
Makes roughly 2 pints
