Cranberry Sauce au Caramel

So this Thanksgiving I got the job of whipping up the cranberry sauce, and all I knew is that I wanted it to be both solid and gelatinous above all, because, for whatever reason, cranberry sauce is the only canned product that I consider superior in its mass-manufactured state.

A bag of whole, unsweetened cranberries in my left hand, I browsed the pantry greedily with my right, happening fortuitously upon a bag of turbinado sugar and a bottle of Myer's Rum.  I suddenly had a vision of myself in the very near future pouring the bag of cranberries into a dark caramel, and that's precisely what I did.  Check it:


Dark Rum Caramel Cranberry Sauce

+ 24 oz/4 cups whole cranberries  + 16 oz/2 cups dark brown sugar  + 8 oz/1 cup water  + 4 oz/.5 cup dark rum  + 1 tp allspice  + 1 tp ground clove  + the juice of 2 limes  + pinch of sea salt

You'll need a good caramel pan, unlined copper is preferable.  Wipe the pan out with a lemon and make sure it is completely clean before you begin.  Have a brush and a small cup of water ready to wash down any sugar crystals that form on the sides of the pan.

Throw the

water
sugar
rum
allspice
clove

into the pan, turn the flame to medium, give it one good stir then DO NOT touch it.  Keep a close eye on it and wash the sides of the pan with the water and brush if you see any crystals forming.  (David Lebowitz offers some great tips for making caramel here.)  It will take about 15 minutes to turn a dark amber color and reach the proper viscosity.  THEN throw in the cranberries, lime juice and the pinch of salt, give it a bit of a stir, and basically allow it to cook on medium heat for another 20 minutes.  It will smell like heaven and the cranberries will burst and you'll wanna jump right in there.

Pour the cranberry sauce into a heatproof container with a lid and refrigerate it for a couple hours before you serve it if you really want that jellified canned texture.  Otherwise serve it warm for a less traditional and more dramatic presentation.