Tuesday, November 2, 2010

Sherry Spiced Cranberry Sauce

2 bgs Cranberries
2 c. Sherry (dry sherry is preferred)
2-3 c. Sugar
3 Pears (peeled, cored, coarsely chopped)
3 Apples (peeled, cored, coarsely chopped)
3 pcs Crystallized Ginger (finely chopped)
1 Orange (zest; quartered)
1 tsp Whole Cinnamon (broken in lg pcs)
1 tsp Whole Cloves and Allspice

Place spices in a fine mesh tea strainer or cheesecloth bag. Prepare fruits and add ingredients together in a large pan on the stove and bring to a boil; stirring often. Turn heat down to a simmer for 1hr. Remove spice bag & orange rind remnants and serve hot or cold.

If canning, place in prepared jars. It will keep for a long time in the refrigerator.

Serves 8-10

This will become a holiday favorite


  1. My My MY! That sounds soooo good that I do believe that I will be giving this recipe a spin! Thanks! YUM.

  2. I've had this and it is as good as it sounds!

  3. I've seen grown men eat this out of the jar with a spoon...nothing else!


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