Cranberry Rum Sauce

Recipe by Diana Adcock
READY IN: 35mins
YIELD: 6 cups




  • Tie the cinnamon, cloves and mace into a spice bag.
  • Give it a few good hits with a rolling pin.
  • 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.
  • Add the cranberries and spice bag, simmering 5 minutes more.
  • Add the Captain Morgans Rum and simmer for 10 minutes more.
  • Remove from heat.
  • At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail.
  • Freeze for up to 1 month.
  • Or Can.
  • Ladle hot product into clean, sterile, hot jars.
  • Wipe rims and seal.
  • Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
  • Adjust times for higher elevations.