- 2 cinnamon sticks, broken in half
- 5 whole cloves
- 10 whole black peppercorns
- 2 cups apple cider
- 1/2 cup sugar
- 4 cups fresh cranberries (2 12-oz. packages)
- 1 cup dried cranberries
- 2 tablespoons grated orange zest
- calories 117
- fat 0 g
- satfat 0 g
- protein 0 g
- carbohydrate 29 g
- fiber 3 g
- cholesterol 0 mg
- sodium 2 mg
How to Make It
Place cinnamon, cloves and peppercorns in a large square of cheesecloth. Gather ends and tie securely.
Combine cider, 1 cup water and sugar in a large pan. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat to medium, add spice bag and simmer without stirring until reduced to 1 cup, about 30 minutes.
Add fresh cranberries, bring back to a simmer and cook until softened, 5 to 7 minutes. Cool slightly.
Remove and discard spice bag. Transfer cranberry mixture to a food processor, add dried cranberries and zest and pulse until coarsely chopped. Chill before serving.