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AW’s Cranberry Sauce

January 10, 2012


  • 5 bags cranberries; rinsed with bad berries removed
  • dark Caribbean rum – 2 1⁄2 cups
  • sweet white wine (moscato) – 2 1⁄2 cups
  • zest and juice of one medium-sized orange
  • 1 cinnamon stick
  • 12 whole cloves
  • 4 dashes ground nutmeg
  • brown sugar (to taste)


  1. Put cloves & cinnamon stick (break up into smaller pieces) onto coffee filter and tie up so that all items are inside filter packet.
  2. In tall-sided pot bring rum, wine, orange juice/zest, and brown sugar to a rolling boil. Put in clove/cinnamon stick packet and let boil for 5 minutes. Remove packet and discard.
  3. Add berries and stir well. Return to boil then reduce heat to low. This is going to take a while to cook down to the consistency you like. Can use a potato masher to break up any berries that did not pop open. Stir often.
  4. Add more brown sugar (to taste) until you get a good zangy hit of tartness followed by a mellowing bit of sweetness. Stir often.
  5. Let cool completely.  Will keep for weeks!
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