CRANBERRY RUM SAUCE

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Cranberry Rum Sauce image

Make and share this Cranberry Rum Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 35m

Yield 6 cups

Number Of Ingredients 8

1 1/2 cups white sugar
1 1/2 cups water
2 cinnamon sticks, broken (3-4 inch)
8 whole cloves
1/8 teaspoon mace
8 cups whole fresh cranberries
4 medium granny smith apples or 4 medium other tart apples, peeled,cored and diced
1/2 cup captain morgans spiced rum

Steps:

  • Tie the cinnamon, cloves and mace into a spice bag.
  • Give it a few good hits with a rolling pin.
  • In a large stainless or enamel pot bring the sugar and water to a boil, reduce heat to a simmer stir until sugar is dissolved.
  • Add the cranberries and spice bag, simmering 5 minutes more.
  • Add the Captain Morgans Rum and simmer for 10 minutes more.
  • Remove from heat.
  • At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail.
  • Freeze for up to 1 month.
  • Or Can.
  • Ladle hot product into clean, sterile, hot jars.
  • Wipe rims and seal.
  • Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
  • Adjust times for higher elevations.

Nutrition Facts : Calories 342.6, Fat 0.3, Sodium 4.8, Carbohydrate 78.2, Fiber 8, Sugar 64.6, Protein 0.7

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