Cranberry Jelly

This recipe was given to me by Haik's aunt. I changed it a little to make it my own- and based on what I had handy. This is full of spice and flavour, you'll quickly realize how you've been fooled by what's in that can of cranberry sauce! This is the real deal- well the original recipe is the real deal, this is a close second place.

Ingredients

• 24 ounces  Fresh Cranberries
• 1 cup Jack Daniel's Honey
• 1 cup Cranberry Juice
• 10 Cloves
• 1 tsp whole All Spice
• 1 whole Nutmeg, crushed
• 1 Cinnamon stick
• 1 Peel of a Navel Orange
• 2 Tbsp Honey

This sweet liquor is part of my own twist

Freshly rinsed cranberries

This is everything in the pot ready to cook

Directions

• Rinse cranberries. With a handful at a time, place on a cutting board and squish them with the side of a Chef's knife. Then place in a medium sized sauce pot.
•  Pour the juice and whisky in the pot.
• Place the remaining ingredients in a Bouquet Garnie. Crush the nutmeg with the side of a Chef's knife You may choose to leave the orange peel out loose if you manage to have it a big piece.
• Simmer until liquid has reduced in half. 
• Remove from heat to let cool.
• Stir in the honey once it's cooled. 
• It's that easy.

Note that the texture will become more jelly-like once it's cooled down. This  sauce is tart, spicy, sweet and sour.

This is a Thanksgiving/Christmas staple, but you can enjoy this any time this season.

I like to have this on toast for breakfast. Although this can easily be added on top of any poultry too.