• Fill the 10 quart stockpot with the washed cranberries and chopped apples.
• In the 6 quart stockpot, bring the sugar, cinnamon, allspice, cloves, and water to a boil, stirring to prevent the sugar from burning on the bottom of the pot. Simmer for 5 minutes to thicken the syrup.
• Pour the hot syrup into the cranberry and apple pot and turn on medium heat. Bring to a simmer, stirring often. Once the cranberries begin to pop and the mixture is hot, mash the cranberries with a potato masher.
• Add the rum to the cranberry sauce and stir to combine.

Canning

• Wash the jars, lids, and rings in hot soapy water.
• Fill the water bath and bring to a boil.
• Using the food funnel, fill each jar with the cranberry rum sauce, leaving 1/2 inch headspace.
• Run the bubble popper through the sauce to release any trapped air and adjust quantity if needed.
• Wipe the rim of the jars with a clean, dry paper towel.
• Place the lids on the jars and tighten the rings fingertip tight.
• Using the jar lifter, place the jars into the boiling water bath, cover, and process for 15 minutes.
• Remove the jars to a towel lined cutting board and allow to rest for 12 hours. Label and date the jars and store in a cool, dry place. If any jars did not seal, refrigerate and use first.