My mother-in-law makes this super-easy sauce every Thanksgiving. Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork and ham.
- 1-1/2 cups sugar
- 1-1/2 cups water
- 4 cups fresh or frozen cranberries (1 pound)
- 1 can (14-1/2 ounces) pitted tart cherries, drained
- In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours. Yield: 3-1/2 cups.
Originally published as Cherry Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p118
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