Ingredients
4 quarts water, divided5 cups fresh or frozen cranberries2-1/2 cups sugar1/2 cup Red Hots3 tablespoons lemon juice12 whole cloves3 cinnamon sticksLemon slices and additional cinnamon sticks
Preparation
In a large saucepan, bring 1-qt. of water and cranberries to a boil. Reduce heat; cover and simmer for 8-10 minutes or until berries begin to pop. Drain, reserving liquid and berries. Put berries through a fine strainer or food mill. In a Dutch oven or large kettle, combine the sugar, Red Hots, lemon juice, cranberry liquid and pulp, and remaining water.
Place cloves and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth and tie with string to form a bag; add to pan. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine sieve or cheesecloth. Serve with lemon slices and additional cinnamon sticks.
