Cranberry cider relish or cranberry sauce

Ingredients for 1 servings:

• 350 ml apple wine or mulled apple wine
• 100 g sugar
• 1 bag of vanilla sugar
• ½ tsp cinnamon
• 2 strips of orange peel
• 2 carnations
• 200 g cranberries, fresh or frozen, no dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

from an American fellow student, perfect with poultry – for about 3 glasses of 200 ml each

If you want to preserve the sauce, boil twist-off jars while hot and keep them handy. Wash the fresh cranberries. Put the cider and cranberries in a pan with the sugar, vanilla sugar and spices and simmer for 5 minutes until all the berries have burst and fallen apart. I have puréed the sauce and left it chunky. Puréed, it becomes creamier. Pour into the jars while still hot and let cool upside down. Makes about 3 200ml jars. I almost always make the recipe with mulled cider, which already contains some cinnamon and cloves, so use a little less cinnamon and one clove accordingly. If you have children eating with you, you can certainly use apple juice instead of cider. Instead of orange peel, you can also use a packet of grated orange peel.