Ingredients
- 2 cups – fresh or frozen cranberries
- 1-1/2 cups – honey
- 1-1/2 cups – low sodium or no salt ketchup
- 1 cup – red wine vinegar
- 2 Tablespoons – lemon juice
- 2 Tablespoons – lower sodium Worcestershire sauce
- 1/2 teaspoon – coarse ground black pepper
Directions
Combine all ingredients in a medium-large saucepan. Bring to a boil and simmer, covered, for 20 minutes. Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools).
To can, pour hot sauce into sterilized jars, leaving 1/2-inch head space. Wipe tops and threads of jars with a clean, damp cloth. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly. Place each jar in a pot of water that comes 1 to 2 inches above the jar tops. Cover and bring to a boil.
Hold water at a steady boil for about 45 minutes. Remove jars from pot and let cool on a dishcloth with space in between each jar. Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)
SERVING SUGGESTION
Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.
