Cranberry Rum Sauce

• 1 1/2 cups white sugar
• 1 1/2 cups water
• 2 cinnamon sticks, broken (3-4 inch)
• 8 whole cloves
• 1/8 teaspoon mace
• 8 cups whole fresh cranberries
• 4 medium granny smith apples or 4 medium other tart apples, peeled,cored and diced
• 1/2 cup captain morgans spiced rum

1. Tie the cinnamon, cloves and mace into a spice bag.
2. Give it a few good hits with a rolling pin.
3. In a large stainless or enamel pot bring the sugar and water to a boil, reduce heat to a simmer stir until sugar is dissolved.
4. Add the cranberries and spice bag, simmering 5 minutes more.
5. Add the Captain Morgans Rum and simmer for 10 minutes more.
6. Remove from heat.
7. At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail.
8. Freeze for up to 1 month.
9. Or Can.
10. Ladle hot product into clean, sterile, hot jars.
11. Wipe rims and seal.
12. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
13. Adjust times for higher elevations.

white sugar, water, cinnamon sticks, cloves, mace, fresh cranberries, granny smith apples, morgans

Taken from www.food.com/recipe/cranberry-rum-sauce-47809 (may not work)