“This is a deep red, spicy holiday sauce that goes with everything from turkey to toast. Some people eat it with a spoon when you're not looking! This recipe makes enough to last until spring.” - by HazelW
Ingredients
Adjust Servings
Original recipe yields 7 cups
Directions
- In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick.
- Ladle into sterile jars to within 1/2 inch of the rim, seal with lids and rings. Process in a simmering water bath for 10 to 15 minutes to seal, or just transfer to containers, cool, and refrigerate. It will last at least a week if it can escape being gobbled up!
Nutrition
Amount Per Serving (7 total)
- Calories
- 311 cal
- 16%
- Fat
- 0.3 g
- < 1%
- Carbs
- 80.1 g
- 26%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"I made this cranberry sauce, but did not have any apple cider, so improvised a little and used a little red wine instead. It was the surprise hit of our Thanksgiving get together!..." See more"
T. SHIRLEY
"My first time making cranberry sauce. Had I known it was this easy to make I would have done this decades ago. Much better than store bought and I would have rated it a 5 star but I'm not real crazy..." See more about cloves and to me a little less on the cloves or no cloves would have been better."
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