Cranberry Sauce With Rum And Spices
I didn't realize that cranberries were one of the three fruits native to Canada until I moved to southern Ontario. And, well when I realized that I could buy local cranberries, I had to add fresh cranberries to my fall repertoire of cooking. This cranberry sauce is one of my favourite ways to preserve cranberries and serves as a nice accompaniment for turkey, chicken or pork throughout the winter. The rum perfectly compliments the cranberries and apples and does not overwhelm the sauce. Add this sauce to your fall canning to do list and enjoy these berries all winter long!
YIELD : 6-250 ml jars
WATER BATH PROCESSING TIME: 15 minutes
- 8-litre pot
- canning pot
- wire basket or silicone mat for the bottom of the canning pot
- jar lift
- magnetic wand for lid placement
- 6-250 ml sterilized jars and rings
- 6 snap lids
- cotton kitchen twine
- 8 cups cranberries rinsed and picked through. Discard any overripe or shriveled cranberries
- 2 large apples peeled, cored and diced
- ¾ cup rum
- 3 whole cinnamon sticks broken in half
- ½ teaspoon whole allspice
- ¼ teaspoon whole cloves
- 1½ cups water
- 2 cups sugar
Make a spice bag:
- Make a spice bag with the cheesecloth and whole spices. Make sure to have 4 layers of cheesecloth.
Make the sauce:
- To the 8-litre pot, add the water, sugar and spice bag. Bring to a boil, then reduce to a simmer. Simmer, uncovered for 5 minutes.
- Add the cranberries and apples. Bring the mixture to a boil and then reduce to a simmer. Simmer for 5 minutes. (The cranberries will have popped and the apples will have started to break down.)
- Remove the spice bag temporarily to mash the mixture. Mash the apples and cranberries with a potato masher.
- Add the spice bag back to the mixture and add the rum. Bring the mixture up to a full boil. Remove the spice bag.
- Pour the cranberry sauce into hot sterilized jars, leaving ¼" headspace. Run a sterilized spoon or thin kitchen utensil through the preserve to remove air bubbles. Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds, this softens the seal.) Add the sterilized ring and tighten to finger tip tightness. Process using the boiling water method in a canning pot for 15 minutes.
- Turn off the stove and let the pot sit, covered for 5 minutes. This will help prevent the sauce from seeping out of the jar when you remove it from the canning pot. (Some liquid might bubble out, that is okay.)
- Remove the jars and cool on a board or metal rack. Don't disturb for 24 hours.
- Remove the rings and inspect the jars. If some of the cranberry sauce has leaked out onto the jars, wipe them clean with a soapy cloth. Store the jars without the rings on in a dark cool place for up to a year.
- Store jars that don't seal in the fridge and use immediately.
Serving: 1tablespoonCalories: 25kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 2mgPotassium: 18mgFiber: 1gSugar: 5gVitamin A: 8IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Tried this recipe?Let us know how it was!