Categories: conserve, jam, jelly, preserve

Ingredients

• 3 cups water
• 1 cup unsulfured molasses Plus more for serving, optional
• 24 oz. fresh cranberries (about 6 cups)
• Salt and ground black pepper
• 1 whole nutmeg

Directions

1. Put water and molasses in a medium pot. Bring to a boil. Add cranberries and return to a boil. Lower heat to a simmer. Add pinch of salt and a grinding of black pepper. Cook for 15 minutes, until all the cranberries have popped and sauce has thickened. Do not overcook, as sauce will thicken more when cold.
2. use a small nutmeg grater, grate the nutmeg so that you have almost 1/4 tsp.

3. Stir into cranberries.

4. Cover and chill. (it will improve with age.)

5. Before serving, add a little more molasses to sweeten if desired. Spoon into serving dish or bowl. Grate more nutmeg on top.

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