This delicious cranberry sauce recipe makes a perfect homemade addition to your celebration table no matter how hectic your schedule is. It can be accomplished on the morning of or even while the turkey is cooking. Thank you to Kristine Kerr for the contribution.
SPICY CRANBERRY SAUCE
(from Recipes Only Magazine circa 1983 to 1987)
Makes two cups (500 ml)
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
Make lots of this sauce to share with family and friends. It will keep in the refrigerator for at least two weeks. For longer storage pour into hot, sterilized jars and seal. Process in boiling water bath for five minutes.
2/3 cup (150 ml) water vinegar
1/3 cup (75 ml) water
2 cups (500 ml) granulated sugar
2 tsp. (10 ml) cinnamon
½ tsp. (2 ml) ground cloves
4 cups (1 L) cranberries
Combine vinegar, water, sugar and spices in a large saucepan or Dutch oven. Bring to a boil over medium-high heat.
Add cranberries; reduce heat and simmer (uncovered) for 15 to 20 minutes, stirring occasionally. Sauce is done when berries have popped and mixture has thickened. (Sauce will also thicken as it cools.)
Pour into clean jars; sealing is optional.