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.
This will become a holiday favorite