Dried Cherry Cranberry Sauce Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 15 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 15 min. + cooling
MAKES: 16 servings


  • 1/4 pound dried cherries
  • 1-1/2 cups sugar
  • 2 cups water
  • 1 package (12 ounces) fresh or frozen cranberries, thawed

Nutritional Facts

1/4 cup: 107 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 0 protein.


  1. Place cherries in a bowl and cover with warm water. Let stand for 10 minutes or until plumped. Drain cherries, discarding water.
  2. 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.
TEST KITCHEN TIP You can also plump the cherries in warmed orange juice instead of water.
Originally published as Dried Cherry Cranberry Sauce in Test Kitchen Favorites 2004 2005, p230

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Nellstrum User ID: 1088590 206066
Reviewed Apr. 7, 2012

"This is so simple, but very good, I doubled the recipe. I thought there was too much water so instead of 4 cups of water I used 2 1/2 cups water & 1 cup of cranberry juice for extra flavour, I also added 1/2 tes cherry extract.

I love this sauce."

teacup68 User ID: 4072340 58189
Reviewed Nov. 21, 2010

"Loved the recipe. Received positive feedback on it. The only thing I changed was I cut back the sugar to 1 cup (never missed that 1/2 cup) and soaked the cherries in some Cran-Cherry juice that I had left from another recipe. I will definitely make this one again!"

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