Now that cranberries are in season, I just had to try a hundred-year-old recipe for Spiced Cranberries. Spiced Cranberries are NOT like the ubiquitous cranberry sauce that seems to be everywhere each holiday season, but rather are more of a chutney with a delightful sweet-sour flavor that is a perfect accompaniment to meat or poultry. In addition to cranberries, this recipe calls for sugar, vinegar, and a lovely mixture of fall spices (cinnamon, cloves, allspice).
Here is the original recipe:
The old recipe makes a lot – and indicates that the Spiced Cranberries should be canned. I decided to make less – and purchased one 12-ounce package (about 3 cups) of fresh cranberries, and then adjusted all of the other ingredients based on the amount of cranberries. Here is the updated recipe:
1 12-ounce package (about 3 cups) fresh cranberries
1/2 cup vinegar
1/4 cup water
2 1/4 cups sugar
2 1/8 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon allspice
Wash cranberries, then combine all ingredients in a large saucepan. Bring to a boil using medium heat, reduce heat to low and gently simmer for 45 minutes. (Do not cover pan. This mixture boils over very easily.) Remove from heat. May be served either warm or cold.