Adapted from The New York Times Cookbook
- 1 pound of cranberries, picked over and washed
- 1 1/2 cups sugar (can reduce to 1 cup if you prefer a tart sauce)
- ½ cup molasses
- 2 apples, peeled, cored and diced
- ½ tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- In a medium pot combine the cranberries, sugar, molasses and apples.
- Cover and place on medium heat, stirring from time to time.
- Bring to a boil and cook for about 10 minutes, stirring often.
- Uncover, turn the heat down to a simmer and cook another 15 minutes.
- Stir in the spices.
The mixture will thicken as it cools but cook it a little longer if you prefer a thicker sauce. Store in the refrigerator. This cranberry sauce will last for three months.
Green tips:
- Choose organic apples since conventionally grown apples have a high pesticide load.
- Look for local cranberries at your local markets.
