I made this cranberry sauce for Christmas, but I think cranberry sauce is delicious all year round. Especially on cheese. Mmmmmm…
Here’s how I make mine:
1 gallon fresh cranberries
4 cups sugar
3 cinnamon sticks
handful whole cloves
handful whole pepper corns
1/2 cup fresh squeezed orange juice
1/2 cup cognac
~20 250mL sterilized bottles with snap lids
Add the cranberries and sugar to a large stock pot, over medium heat.
Bundle the cinnamon sticks, cloves, and pepper corns in 3 sheets of cheese cloth, secure, and trim away excess cloth. Add the bundle to the pot.
Add the orange juice and cognac to the pot, and cook (stirring frequently) until boiling. Reduce the heat to low, and continue to cook until desired consistency is reached. Remove the bundle of spices.
Quickly distribute into sterilized bottles and cap tightly. (I use a stick-magnet thinger to remove the lids from the boiling water… prevents finger burning and lid contamination!).
Label if desired! :)