Ingredients

The following ingredients have 4 Servings
  • 4 lb (1.8 kg) apples, preferably a mixture of sweet and tart varieties
  • 2 cups (200 g) whole cranberries (fresh or frozen)
  • ¼ cup (59 ml) lemon juice
  • 1¼ cups (250 g) sugar
  • ½ tsp cinnamon
  • ¼ tsp cloves

Instruction

  • Peel, core, and roughly chop the apples. Combine the apples, cranberries, ½ cup (120 ml) water and lemon juice in a large saucepan.
  • Bring the liquid to a boil, turn down the heat to low and simmer the apples, covered, stirring occasionally. Meanwhile, prepare a boiling water bath and heat four pint-sized (473 ml) jars.
  • When the apples are tender, about 30 to 45 minutes depending on the varieties you use, remove from the heat. Mash the apples with a potato masher. For a smoother texture, purée with an immersion blender but leave some chunkiness.
  • Add the sugar and spices and return mixture to a simmer, stirring to dissolve the sugar and distribute the spices. Ladle the sauce into the clean, warm jars, leaving ¾ inch (2 cm) of space at the top.
  • After the jar is filled, run a thin plastic utensil around the inside of the jar to release any air bubbles. This is known as "bubbling the jar." Wipe the rims with a damp cloth.
  • Place the lids on the jars and screw on the rings just until you feel resistance.
  • Keep the jars in a boiling water bath for 15 minutes. Allow to cool in the water for 5 minutes before removing. Store in a cool, dark place for up to one year.