Cranberry Conserve

From: Entertaining 1-2-3 by Rozanne Gold

1 cup unsulfured molasses, plus more for serving (optional)
24 ounces fresh cranberries (about 6 cups)
1 whole nutmeg, for grating

Put 3 cups water and molasses in medium pot. Bring to a boil.

Add cranberries and return to a boil. Lower heat to a simmer. Add a 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.

Using a small nutmeg grater, grate nutmeg so that you have almost 1/4 teaspoon. Stir into cranberries. Cover and chill. (It will improve with age.)

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

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