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Cranberry Sauce with Apples and Molasses

I swapped out some of the white sugar for molasses which deepens the flavour and works beautifully with the spices. The spicing is light so you still get that bright flavour that makes cranberry sauce so wonderful on a plate of heavy food. You can omit the spices altogether, if you prefer.

Scale

Ingredients

Instructions

  1. In a medium pot combine the cranberries, sugar, molasses and apples.
  2. Cover and place on medium heat, stirring from time to time.
  3. Bring to a boil and cook for about 10 minutes, stirring often.
  4. Uncover, turn the heat down to a simmer and cook another 10-15 minutes.
  5. Stir in the spices.
  6. The mixture will thicken as it cools but cook it a little longer if you prefer a thicker sauce.
  7. Store in the refrigerator (up to three months) or preserve in canning jars.