1/2 cup dried cherries
1 (2-inch) piece fresh ginger
1 pound fresh cranberries
5 whole cloves
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Chop 1/2 cup dried cherries and place in a large saucepan. Peel and mince a 2-inch piece ginger; set aside.
Add 1 pound cranberries to the saucepan, then add enough water to just cover. Bring to a boil over high heat. Continue to boil until the liquid is reduced by half and the cranberries pop, about 10 minutes.
Stir in the ginger and 5 whole cloves. Reduce the heat and simmer for 10 minutes more. Stir in 1/2 cup packed light brown sugar a few tablespoons at a time until fully dissolved. Simmer until the mixture is reduced to a sauce-like consistency, about 10 minutes. During the last few minutes, add 1/2 teaspoon ground cinnamon, cover, and cook, stirring occasionally, to retain the aroma.
Remove from the heat and uncover. Let cool for a few minutes, then transfer the mixture into a sterilized jar. Let cool completely, then seal the jar and refrigerate for up to 1 week.
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