Thanksgiving just isn't Thanksgiving at my house without my dads spiced cranberries. I have had them for everything Thanksgiving as I can remember...and now that I have a family of my own, I continue to make them every year.
Even if you don't like cranberries, you will probably still like these. They taste nothing like the can of cranberries you open and plop into a bowl!
They are super easy and don't require very many ingredients (which I like) so give them a try! You won't regret it!
This recipe makes about 2 pints. If you don't want to make this much (which really isn't that much because you will want to cover everything you eat with this stuff...seriously I put it in my mashed potatoes, on my stuffing...or I just eat it with a spoon.) I will include a recipe for a smaller batch below. The only thing with a smaller batch is that it uses a bag and a half or cranberries, so you are left with just a half a bag of cranberries that, unless you find some use for a couple cups of cranberries, you will probably just throw away.
Two 12 oz packages of cranberries
1 1/2 c. dark brown sugar (I've used light brown sugar and it turns out just fine as well)
1 1/2" ginger root
3 cinnamon sticks
15 whole allspice
15 whole cloves
1 1/4 c. white wine vinegar (I've used red wine vinegar and it works too)
Wash the cranberries and throw out any that are soft or rotten.
Put the cloves and allspice into a tea strainer or wrap them in a cheesecloth and tie it shut.
To prepare the ginger, cut it into about a 1 1/2" chunk, and then peel off the skin using a spoon to scrape it off. A peeler would be too rough.
Combine the berries, vinegar, sugar, spices, ginger and cinnamon sticks into a sauce pan. Bring to a boil over medium heat. Lower the heat, cover the pan and let it simmer for 20 minutes or until the berries are tender.
Once they are done, take the spices, ginger and cinnamon sticks out and store in jars in the fridge. This recipe makes about two pints.
For a smaller batch:4 c. cranberries (about a bag and a half)
1 c. dark brown sugar
1 inch ginger root
2 cinnamon sticks
10 whole allspice
10 whole cloves
3/4 c. white wine vinegar.
