Ingredients Jump to Instructions ↓

  1. 4 quarts water, divided

  2. 5 cups fresh or frozen cranberries

  3. 2-1/2 cups sugar

  4. 1/2 cup red-hot candies

  5. 3 tablespoons lemon juice

  6. 12 whole cloves

  7. 3 cinnamon sticks Lemon slices and additional cinnamon sticks

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring 1-qt. of water and cranberries to a boil. Reduce heat; cover and simmer for 8-10 minutes or until berries begin to pop. Drain, reserving liquid and berries. Put berries through a fine strainer or food mill. In a Dutch oven or large kettle, combine the sugar, red-hots, lemon juice, cranberry liquid and pulp, and remaining water. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth and tie with string to form a bag; add to pan. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine sieve or cheese-cloth. Serve with lemon slices and additional cinnamon sticks. Yield: 14 servings (3-1/2 quarts).


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