Cranberry Rum Sauce

Dib's's Note:

A great Holiday Sauce to serve now or can for later!

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Yield: 6 cups

• 1 ½ cups white sugar
• 1 ½ cups water
• 2 cinnamon sticks , broken (3-4 inch)
• 8 whole cloves
• 1⁄8; teaspoon mace
• 8 cups whole fresh cranberries
• 4 medium granny smith apples or 4 medium other tart apples , peeled,cored and diced
• ½ cup captain morgans spiced rum

Directions:

1. Tie the cinnamon, cloves and mace into a spice bag.
2. Give it a few good hits with a rolling pin.
3. In a large stainless or enamel pot bring the sugar and water to a boil, reduce heat to a simmer stir until sugar is dissolved.
4. Add the cranberries and spice bag, simmering 5 minutes more.
5. Add the Captain Morgans Rum and simmer for 10 minutes more.
6. Remove from heat.
7. At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail.
8. Freeze for up to 1 month.
9. Or Can.
10. Ladle hot product into clean, sterile, hot jars.
11. Wipe rims and seal.
12. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
13. Adjust times for higher elevations.