Katie's Spiced Cranberries
Serve with turkey or ham; delicious drizzled over vanilla ice cream or sliced pears or apples.
- 3 lb. fresh cranberries
- 15 whole cloves
- 15 whole allspice berries
- 6 3-inch cinnamon sticks broken into smaller pieces
- 3 inches fresh ginger root cut into matchsticks
- 4 cups sugar
Cook on stove top bringing to boil over medium heat and simmering for 5 minutes.
Wash cranberries, discarding stems & shriveled berries.
In large heavy pan combine sugar, 2 cups water and spices.
Bring to a boil over medium heat, stirring until sugar is dissolved; reduce heat and simmer 5 minutes.
Add cranberries; cook, stirring once or twice, until berries pop (about 2 minutes). Remove from heat; cool.
Refrigerate, covered or place in clean canning jars.
Wait at least several days before using to allow flavors to blend.
Makes 3 quarts.
- Innkeeper Specialties
- December 17, 2009
- Katie Frame