Yield: 6 Servings
|1 quart||Fresh cranberries|
|12 \N||Whole cloves|
|12 \N||Whole allspice|
|2 \N||Sticks cinnamon, broken|
|⅛ teaspoon||Ground mace|
|1 cup||Brown sugar|
Place berries in a covered pot. Add water. Tie the spices in a little cheesecloth bag and add to the pot, along with the mace. Cover and simmer until the fruit is soft and broken, about 25min. Remove the spice bag and discard. Run the berries through a food processor or press through a colander and return to the pan. Stir in the sugar over heat until dissolved. Cool in refridgerator before serving.
Serves 6-8 as a condiment.
If you don't mind some texture to your sauce like I do, then I recommend only coarsely chopping the cranberries in the processor.
I've also replaced the whole spices with small portions of their ground equivalents.
from Jeff Smith's "The Frugal Gourmet Cooks American" chapter on cranberries....