BRANDIED SPICED CRANBERRIES AND APPLES

3 to 4 cups

 

  • 1 (12-ounce) package fresh cranberries
  • 1½ cups sugar or the equivalent of 1½ cups sugar in
    granulated sugar substitute
  • ¾ cup unsweetened orange juice
  • ¾ cup brandy
  • 5 to 6 whole cloves
  • 2 (3-inch) cinnamon sticks, broken
  • 1 to 2 large tart apples (Granny Smith or other tart
    varieties), peeled, cored, and cut into
    bite-size pieces

 

 

Pick over cranberries, removing any stems or blemished
berries.  Rinse thoroughly and dry on
absorbent paper. 

 

Combine cranberries, sugar, orange juice, brandy, cloves,
and cinnamon sticks in a medium heavy saucepan. 
Bring to a simmer over moderate heat; continue to simmer (do not boil)
until all cranberries have burst their skins. 

 

Add apple pieces and continue simmering for 4 to 5 minutes. Do
not allow apple pieces to become mushy.
 
Spoon mixture into a medium glass bowl or quart jar.  Cover and refrigerate until ready to serve
for up to two weeks.  Remove cinnamon
sticks and cloves just before serving.

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