Cranberry-Cherry Sauce

In a prior life, when I had a freezer, I bought extra bags of cranberries in the fall and froze them to use all year. This past year aboard Flutterby, I missed my frozen cranberries. So I came up with a recipe for canning the cranberries in order to keep them all year. The following recipe made about 7 pints.

3 C water
1-1/2 C brown sugar
1-1/2 C white sugar
1/4 C molasses
1 t powdered cloves
2 t cinnamon
2 C dried tart cherries
60 oz (5 12-oz bags) fresh cranberries

Wash and pick over the cranberries. Bring the water to a boil in a large kettle. Add the sugar, molasses, and spices. Stir until sugar is dissolved, then add cranberries. Simmer them for 5 minutes, then add the cherries and cook for another 5 minutes. You should have a thick sauce with a fair number of whole berries in it.

Spoon the sauce into sterile pint and half-pint jars. Process in a boiling water bath for 5-10 minutes (I did the half-pints for 5 and the pints for 10 minutes).

Note: I made a single batch of this for Christmas dinner, using a 12-oz bag of cranberries and about 3/4 C of sugar. After I removed the sauce from the heat, I stirred in a couple of tablespoons of Cruzan Black Strap Rum instead of the molasses.