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

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.)

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.



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