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4 c. fresh cranberries, stemmed and washed (go through to remove bad ones or white ones) 1 1/2 c. sherry (NOT cooking sherry) 2 1/2 c. sugar 1 tsp. ground cinnamon 1 tsp. ground cloves 1 tsp. ground allspice Tie the last 3 ingredients in a fine cloth or bag (Mary uses a brand-new nylon stocking). Place with other ingredients in a large kettle, cooking slowly, stirring frequently. Cook until berries pop (about 5-10 minutes after full boil is reached). Discard spice bag and pop any unpopped cranberries with a spoon. Place in clean glass jars (any size you prefer) and let cool. When cool, cover. It will keep indefinitely and does NOT need to be refrigerated. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |