Cranberry Rum Sauce

Instructions

1. 1

   In a non-reactive Dutch oven, combine sugar and water.

2. 2

   Tie cinnamon pieces and cloves in a cheesecloth bag; add to pot along with mace.

3. 3

   Bring to a boil, reduce heat and simmer until sugar dissolves.

4. 4

   Add cranberries and apples.

5. 5

   Simmer gently 5 minutes, stirring frequently, until cranberry skins start to break.

6. 6

   Add rum and simmer 10 minutes.

7. 7

   The mixture should be thick but cranberries should retain some of their shape.

8. 8

   Remove spice bag.

9. 9

   Ladle sauce into hot sterilized jars.

10. 10

    Wipe jar rims thoroughly.

11. 11

    Process for 10 minutes in a boiling water bath.

12. 12

    Sauce may also be frozen for up to 1 month without processing.