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Cranberry Rum Sauce

Yield: 8 x quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)

Course Condiments
Cuisine English
Keyword Cranberries
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Yield 8 quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)
Calories 58 kcal

Ingredients

  • 1 kg cranberries (8 cups / 2 lbs)
  • 300 g apples (10 oz. Measured after peeling, coring. 2 large.)
  • 3 sticks cinnamon
  • 8 berries allspice (whole)
  • 6 cloves (whole)
  • 375 ml water (1 1/2 cups / 12 oz)
  • 400 g sugar (white. 2 cups / 16 oz) OR 3 teaspoons liquid stevia
  • 175 ml rum (3/4 cup / 6 oz)
Metric - US Customary

Instructions

  1. Wash cranberries, pick out any bad ones, remove stems, set aside.
  2. Peel, core, seed, and chop apple. Set aside.
  3. Break the cinnamon sticks in half.
  4. Make a spice bag by tying the cinnamon sticks, allspice and cloves up in cheesecloth.
  5. Add spice bag to a pot.
  6. Add water to pot.
  7. Add the sugar OR the liquid stevia to the pot.
  8. If using sugar, bring to a boil, stirring to dissolve sugar. Lower to a simmer, stirring often, for 5 minutes uncovered.
  9. If using stevia, bring to a boil, lower to a simmer, cover and let simmer for 3 minutes.
  10. Raise heat, add cranberries and apple, bring back to a boil.
  11. Simmer gently until cranberries mostly all burst -- about 5 minutes.
  12. Remove spice bag temporarily.
  13. Mash mixture with a potato masher.
  14. Return spice bag to pot.
  15. Add rum.
  16. Let return to boil.
  17. Remove spice bag.
  18. Ladle hot sauce into heated jars.
  19. Leave 1 cm (1/4 inch) headspace.
  20. Debubble, adjust headspace.
  21. Wipe jar rims.
  22. Put lids on.
  23. Process in a water bath or steam canner.
  24. Process jars for 15 minutes; increase time as needed for your altitude.