Recipes Cranberry Sauce with Dried Cherries 5.0 (5,799) 1 Review Adding dried sour cherries to this chunky cranberry sauce makes it appealingly sweet and tart. By Dana Cowin Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 25 mins Yield: 3 cups Ingredients 1 pound fresh or thawed frozen cranberries (4 cups) 1 1/2 cups dried sour cherries (9 ounces) 1 1/2 cups sugar 1/2 cup pure cranberry juice Juice from 1/2 navel orange (1/4 cup) Kosher salt Directions In a medium saucepan, combine all of the ingredients except the salt and bring to a simmer. Cook over moderate heat, stirring occasionally, until the cranberries burst and the sauce is jammy, about 15 minutes. Scrape the cranberry sauce into a heatproof bowl and let cool completely. Season with salt and refrigerate until chilled. Serve the sauce cold or at room temperature; stir in a few tablespoons of water if the sauce is too thick. Make Ahead The sauce can be refrigerated for up to 1 week. Rate it Print