Description
Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.

Ingredients

• 2 cups fresh (or frozen) cranberries
  
• 1 1/2 cups honey
  
• 1 1/2 cups ketchup
  
• 1 cup red wine vinegar
  
• 2 tablespoons lemon juice
  
• 2 tablespoons Worcestershire sauce
  
• 1/2 teaspoon coarse ground black pepper

Preparation
Prep time: 5 minutes | Cook time: 40 minutes

Combine all ingredients in medium-large saucepan. Bring to boil and simmer, covered, 20 minutes. Remove cover and simmer 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 clean, damp cloth. Place lids on jars so that rubber sealing compound sits evenly on the rim and screw the rings on firmly. Place each jar in pot of water that comes 1 to 2 inches above jar tops. Cover and bring to boil. Hold water at steady boil about 45 minutes. Remove jars from pot and let cool on dishcloth with space between each jar. Store in cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)

Nutrition
no information available

Serves
Makes 3 1/2 cups

Variations
no information available