This is one of the first recipes I ever pinned on Pinterest. The original recipe called for cherries but pitting cherries is just so much work so I never got around to making the recipe.
Then when looking for ideas for our Christmas gift baskets, I had the bright idea to make it with cranberries instead!
The result is a savoury, rich cranberry sauce that would be fantastic over pork or duck. It would probably also be pretty yummy over melted brie.
Adapted from Family Style Food, makes approximately 3 cups
1 pound cranberries, fresh or frozen
1/3 cup sugar
1/3 cup balsamic vinegar
1/4 cup red wine
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1 tablespoon dijon mustard
Combine the cranberries, sugar, vinegar, wine and spices in a large saucepan. Simmer over low heat for approximately one hour until thickened.
Stir in the mustard and remove from the heat.
To can, ladle into the prepared jars, leaving 1/4 inch of headspace. Gently tap to remove bubbles, wipe the rim clean and place the lid on the jar. Tighten just until finger tip tight. Process in the boiling water for 10 minutes. Remove the jars without tilting and allow to cool upright for 24 hours. Any jars that have not sealed should be refrigerated. Sealed jars can be stored in a cool, dark place for up to one year.
If you don't want to jar, the sauce can be stored in the refrigerator for up to two weeks.