This recipe is a great change of pace from the more common orange-cranberry sauce combinations. We especially like it around the holidays served alongside a roast turkey. It's so much better than canned cranberry sauce. —Janet Briggs
- 1/4 pound dried cherries
- 1-1/2 cups sugar
- 2 cups water
- 1 package (12 ounces) fresh or frozen cranberries, thawed
- Place cherries in a bowl and cover with warm water. Let stand for 10 minutes or until plumped. Drain cherries, discarding water.
- In a large saucepan, combine the sugar, water, cranberries and cherries. Cook and stir over medium heat until the berries pop, about 15 minutes. Remove from the heat and skim foam from top of mixture. Cool to room temperature. Cover and store in the refrigerator. Yield: 4 cups.
Originally published as Dried Cherry Cranberry Sauce in Test Kitchen Favorites 2004 2005, p230
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