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.
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
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.
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/cranberry-and-dried-cherry-sauce/