Cranberry sauce for winter

We sort out the cranberries, removing the spoiled berries and forest litter. After that, we wash and spread it on a clean, dry towel so that the cranberries dry out a little. At this time, I wash the apples, dry them with a paper towel, peel them, cut them into halves. From the halves of apples, we cut out the cores, then cut the apples into small cubes.

Wash, dry and peel a small piece of ginger. We break the cinnamon stick into small pieces. We take a clean cotton fabric (a square with a side of 12 cm - this will be enough). In the center of the fabric square we put ginger, cinnamon pieces and cloves, connect the corners of the square together, tie the bag with cotton thread.

We pour cranberries to the bottom of a large saucepan, add diced apples there. Pour sugar, pour orange juice and white wine vinegar (preferably of high quality, natural), put a bag with spices. Put the pan on a slow fire, stir and heat until all the sugar crystals completely dissolve. When this happens, add heating and bring the contents of the pan to a boil.

The mixture has boiled - reduce the heat to low and simmer the sauce for half an hour (until it becomes thick). In the process, add salt, taste it, adjust its amount.

While the mixture is stewing, prepare the jars - sterilize them over steam. Boil the lids. You can sterilize cans and lids in any convenient way, for example, you can use an oven, microwave and even a dishwasher.

We lay out the hot sauce in sterile dry jars, hermetically close the lids. Do not forget to remove the bag of spices from the sauce. Turn the jars upside down and let the sauce cool at room temperature for a day. After the sauce is removed to the storage place. It will be possible to try it in a month.

Cranberry sauce is stored for a year in cool conditions. After opening, the sauce does not lose its properties for a month.

Bon appetit!