Archer's Cranberry Rum Sauce
Serve this uniquely flavoured condiment with poulty, port or game. It's also good served with scones, or English muffins.


  • 1 1/2 cups granulated sugar
  • 1 1/3 cups water
  • 8 inch cinnamon stick
  • 10 whole cloves 
  • 1/8 tsp. ground mace
  • 8 cups cranberries
  • 2 cups prepared apples, about 4 medium
  • 1/2 cup rum
Combine sugar & water in a large stainless steel or enamel saucepan. Tie cinnamon stick & cloves in a square of cheesecloth, creating a spice bag. Add spice bag and mace to sugar solution. Bring to a boil, reduce heat and boil gently until sugar dissolves. Peel, core and chop apples. Measure 2 cups. Remove spice bag, add cranberrries and apples. Return to a boil and boil gently 5 mins., stirring constantly until skins of cranberries are broken. Add rum and boil gently 10 minutes or until thick. Ladle sauce into hot jars to within 1/4 inch of top rim. Remove any air bubbles by sliding a rubber spatula between glass and food. Wipe jar rim removing any stickiness. Center Snap lid on jar; apply screw band just until fingertip tight. Place jars in canner.
Cover canner, return water to a boil and process 10 minutes, cool jars for 24 hours. Check jar seals. (sealed lids curve downward). Wipe jars clean with a damp cloth & label.


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