CRANBERRY RUM SAUCE

Cranberry Rum Sauce image

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.