Cranberry Sauce Recipe

• 1 lb (450 g) cranberries
• ¼ pint (145 ml) white distilled vinegar
• 1 teaspoon ground allspice
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 lb (450 g) demerara sugar

Method:

1. Wash the cranberries and put in a pan with the vinegar and spices.
2. Bring to the boil and then reduce the heat to a simmer and cook gently until the fruit is soft and mushy,
3. Add the sugar and stir until it has dissolved. Bring back to the boil and boil hard for 5 minutes.
4. Sieve and put into a clean pan.
5. Return to the boil and boil for around 60 seconds and then pour into hot, sterilized jars or bottles and seal.
6. Label when cool.

Makes about 1 pint (570 ml) of Cranberry Sauce.

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