Cranberry Cider Jello Sauce

Ingredients:

• 1 bottle (0.33 ml) of alcoholic cider
• 1.5 cups of sugar
• 1 Granny Smith apple, cored and quartered
• 1 teaspoon allspice peas
• 0.5 tsp black peppercorns
• 450 g cranberries, thaw if frozen

Preparation:

1. In a medium saucepan, combine the cider, sugar, apple, allspice, black peppercorns, and 1/2 teaspoon salt over medium heat. Bring to a boil and simmer, stirring once, until the apple begins to break down and the liquid thickens, 20-25 minutes.
2. Add the cranberries and cook, stirring and skimming off any foam, until the berries burst, 6-8 minutes. Let cool slightly, then transfer to a blender and blend until almost smooth.
3. Strain through a medium sieve into a bowl, pressing down on the solids; smooth the surface of the sauce. Let cool for 30 minutes, then cover and refrigerate for at least 2 hours. You can make the sauce in advance and store it in the refrigerator, covered, for 1 week..