| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 12-ounce bottle hard cider
- 1 1/2 cups sugar
- 1 Granny Smith apple, cored and quartered
- 1 teaspoon allspice berries
- 1/2 teaspoon black peppercorns
- Kosher salt
- 1 pound cranberries, thawed if frozen
Instructions
- Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
- Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
- Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 271 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 56 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 493 mg |
Reviews
I’m not a big cranberry fan but really enjoyed this. The leftovers were great on breads and pancakes. Adjusted allspice to a quarter plus of ground allspice and used blood orange cider. YUM!
Made this with no adjustments and found the allspice to be very overwhelming. It set to a great texture and consistency, so I would make again but cut back on the allspice and peppercorns.
Recipe needs a few tweeks. I doubled this recipe but in no way especially with two ciders does it need three cups of sugar. I halved the sugar amount. Used powdered all-spice instead of whole berries. This was not over powering. I also added no black pepper. I used the granny smith but for less tartness you can change the apple type (honeycrisp?). I know I made some changes but it turned out good, just not as thick as the pictured showed.