- 1 cup craisins
- Ginger liqueur (I use King’s Ginger, the original ginger liqueur)
- 3 cups raw cranberries (washed, ~ 1 & 1/2 – 12 oz bags)
- 6-8 cinnamon sticks
- 1 c cold water
- 4 clementines, washed, sliced thinly in ¼ circles (skin on)
- 2 c dark brown sugar (This is the time to use a heavy molasses sugar like muscovado or demerara – or make your own)
- 1/4 – 1/2 c crystalized ginger (I use the “hard” bits from Ginger People or Spice Island)
- 1 medium-sized honeycrisp apple, cubed (skin on)
- Ground cinnamon
- Measure 1 cup of craisins and add enough ginger liqueur to cover. Let soak at least 30 minutes.
- Put water, cranberries and cinnamon sticks in a large saucepan and over medium heat.
- Add brown sugar and clementines. Stir.
- Add apples, candied ginger, craisins and the liqueur the craisins had soaked in. Stir.
- Sprinkle in a dash or two of ground cinnamon.
- Cook over medium heat, stirring regularly, until most of the cranberries have lost shape. They’ll “pop” as they cook.
- Remove from heat when the consistency is slightly more liquid than you’d like in the final version (as it cools, it will congeal due to the pectin).
- Place in bowl and let cool. Place in refrigerator overnight covered. (Let the flavors meld.)
- Remove the cinnamon sticks before serving.
This will not look or taste anything like “jellied” cranberry sauce. The consistency is more like a chutney.