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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
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
45
minutes
minutes
Servings
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 ½ cups / 12 oz)
400
g
sugar
(white. 2 cups / 16 oz) OR 3 teaspoons liquid stevia
175
ml
rum
(¾ cup / 6 oz)
Metric
-
US Customary
Instructions
Wash cranberries, pick out any bad ones, remove stems, set aside.
Peel, core, seed, and chop apple. Set aside.
Break the cinnamon sticks in half.
Make a spice bag by tying the cinnamon sticks, allspice and cloves up in cheesecloth.
Add spice bag to a pot.
Add water to pot.
Add the sugar OR the liquid stevia to the pot.
If using sugar, bring to a boil, stirring to dissolve sugar. Lower to a simmer, stirring often, for 5 minutes uncovered.
If using stevia, bring to a boil, lower to a simmer, cover and let simmer for 3 minutes.
Raise heat, add cranberries and apple, bring back to a boil.
Simmer gently until cranberries mostly all burst -- about 5 minutes.
Remove spice bag temporarily.
Mash mixture with a potato masher.
Return spice bag to pot.
Add rum.
Let return to boil.
Remove spice bag.
Ladle hot sauce into heated jars.
Leave 1 cm (¼ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 15 minutes; increase time as needed for your altitude.
Nutrition
Serving:
2
g
|
Calories:
58
kcal
|
Carbohydrates:
12.1
g
|
Fiber:
0.9
g
|
Sugar:
10.8
g