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Cranberry and dried cherry sauce
Loading...SKILL LEVEL :
Easy and quick,SKILL LEVEL :
Requires marinating or resting timeWhat's Thanksgiving without homemade cranberry sauce?
Growing up, my first experience with cranberry sauce was the gelatinous stuff that comes out of the can, complete with the can rings. I was never a cranberry sauce fan, until I started making my own cranberry sauce. I have made many different versions, some with port and cinnamon, rosemary, ginger, lemon or orange, but this simple recipe is my favorite. I found this recipe in the November 1998 publication of Bon Appétit and my family has insisted on it every Thanksgiving ever since. I add a little orange zest to the original recipe.Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be Spectacular
Cranberry sauce is for more than turkey
This recipe makes a generous 2 cups, and you will be glad it did. Save any leftovers! The sauce is wonderful on turkey sandwiches the next day, but my favorite way to use it is on a crostini or cracker with a smear of Delice de Bourgogne cheese. Delice de Bourgogne is a delicious French cow's milk triple cream cheese. I often serve this combination as part of a cheese platter. PrintCranberry and dried cherry sauce
Dried cherries balance the tartness of the cranberries in this super-easy and super-good cranberry sauce. Great with turkey, but also wonderful on a cracker with a smear of triple cream cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients
- 2.5 cups cherry cider or cranberry juice
- 1/2 pound dried cherries, about 2 cups
- 1 cup sugar
- 1 12-ounce package fresh or frozen cranberries
- Zest from one half orange
- 1/4 t ground cloves
Instructions
- In a medium size pot, bring cider to a boil. Turn off, remove from heat and add cherries. Let cherries reconstitute in the hot juice for about 8 minutes.
- Add sugar, cranberries, zest and ground cloves. Return to heat and bring to a boil, then reduce heat to medium high and cook until the cranberry skins pop, about 10 minutes. Remove from heat and let cool to room temperature.
- Transfer to a glass or plastic container and refrigerate for 4 hours or for up to 4 days. Sauce thickens as it cools.
Made this for my family Thanksgiving/father’s birthday. It was a huge hit. Everyone loved it. The touch of cloves and orange zest really make it great.
Hi Anthony,
I’m so glad you liked it. If you have leftovers try it with a bit of cheese. My favorite is Delice de Bourgogne. Costco stocks it at a very reasonable price.
i just made this… and… well…i’ve truly never LOVED cranberry sauce before…truly…but this time…omg..i wanted to spoon it on ice cream… it’s that amazing…it reminds me of a duck sauce or … i don’t know…Couldn’t find cherry cider so used organic (that thick and potent) cranberry juice and rind of a mandarin orange. GREAT. Can’t wait for thanksgiving and cheese, crackers and this sauce the next day!!! thanks kim!!!!
Have a Great Thanksgiving Jean!