This cranberry sauce recipe is a holiday staple which spotlights the natural preservatives in them. This sauce cam be served with your turkey, and with pork chops and roasted chicken.

12 ounces cranberries, rinsed and picked over

1 cup packed brown sugar

1 cup raisins

1/3 cup finely chopped crystallized ginger

2 tablespoons balsamic vinegar

1/4 cup dark rum

1. Bring the cranberries, brown sugar, raisins, ginger, vinegar, and 1/4 cup water to a boil in a heavy-bottomed nonreactive medium saucepan over medium-high heat, stirring often to dissolve the sugar. Reduce the heat to medium-low.

2. Simmer uncovered, stirring often, until all the cranberries burst and the juices are syrupy, about 5 minutes.

3. Remove from the heat and stir in the rum.

4. Cool completely.

The sauce can be prepared up to 3 weeks ahead, covered, and refrigerated. Bring to room temperature before serving. 

Makes about 3 cups.

Recipe courtesy of:

Rogers, Rick, Autumn Gatherings. New York: William Morrow, 2008.

Photo courtesy of ecurry.com.

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