Cherry Cranberry Sauce

by Jana Harvey on April 13, 2011

Cherry Cranberry SauceIngredients:
1 12-oz. package cranberries, fresh or frozen
2 1/2 cups cherry cider
1 8-oz. package dried tart cherries (about 2 cups)
1 cup sugar
1/4 tsp. (generous) ground cloves

Directions:
1. Rinse cranberries, set aside. 2. Bring cider to simmer in a heavy large saucepan. Remove from heat. Add cherries, cover, and let stand 8 minutes. 3. Mix in sugar, then cranberries and cloves. 4. Cook over medium-high heat until cranberries burst, stirring occasionally, about 10 minutes. 5. Pour into serving dish, cool, then refrigerate until cold, about 4 hours. (Sauce will thicken as it cools.)

Notes:
If you can’t find cherry cider, you can use either black cherry cider or cranberry juice cocktail, although the taste will vary somewhat. Can be prepared 4 days ahead. Cover and keep refrigerated. Don’t wait for Thanksgiving to enjoy this sauce – freeze fresh cranberries when in season and use throughout the year. I’m told it’s great with pork. Also, use leftover cranberries to make a frozen yogurt pie. Simply soften two pints of frozen vanilla yogurt, place in a large bowl, and add 2 cups of cranberries (or whatever is left over). Gently fold cranberries into the yogurt. Spoon mixture into a ready-made chocolate pie crust and freeze until hard. You can find the cherries at Trader Joe’s. Look for Dried Pitted Tart Montmorency Cherries in an 8 oz. bag.

Enjoy!

From: www.bonappetit.com

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