Cranberry Sauce with Dried Cherries

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Adding dried sour cherries to this chunky cranberry sauce makes it appealingly sweet and tart. Slideshow:  Thanksgiving Cranberries 

By Dana Cowin
November 2014

Gallery

Credit: © John Kernick

Recipe Summary

total:
25 mins
Yield:
Makes 3 cups
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Ingredients

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.

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Make Ahead

The sauce can be refrigerated for up to 1 week.

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