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Cherry Cranberry Sauce


  • 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


  • 1. 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.

Nutrition Facts

1/4 cup: 118 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 31g carbohydrate (28g sugars, 1g fiber), 0 protein.


Average Rating:
  • Diane
    Nov 30, 2016

    I started making this for holidays several years ago. It's been a big hit. I substitute Orange Juice for half of the water for a little kick. At Christmas I plan to try Apple Juice instead of water. Either way, it thickens up just fine for me after a couple of hours in the fridge.

  • Jeninfla1964
    Oct 20, 2014

    I've been making this for several years now. Its a huge hit. I do add a bit of almond extract to the finished product to "kick it up a notch". The first time I made this my son got a hold of it and ate half of it before I could stop him and I had to make another batch.

    Also great on vanilla ice cream.

  • seasons4
    Nov 27, 2012

    I tried this recipe for Thanksgiving dinner. It was a hit - I was told to make it again.

  • SK from Dallas
    Nov 17, 2012

    My Mom has been making this delish recipe for at least 10 years now. Both my sister and I make it for our family's Thanksgiving dinner. Mom cut the water down to 3/4 cup, and it thickens up quickly. Be sure to pop those cranberries with the back of a wooden spoon, while simmering. Just made up a recipe for this year's Turkey Day! YUM!

  • Syla_g
    Nov 25, 2011

    It came out great. I have never made cranberry sauce before since I'm not a big fan of cranberries. This recipe was simple enough and let me use up leftover cherries I had. I made an adult version of the recipe by adding alcohol infused sour cherries I lad left over from making a Cherry Liquor. While cooking I thought it was a little too sweet, but at the end it came out just right. I didn't have problems with it not getting thick. Since I made this recipe a day in advance I had to warm it up before serving it jellied so well. Adults in my family liked it a lot, and I think I will make it every year from now on.

  • missriss
    Dec 4, 2010

    I made this for Thanksgiving and was not real impressed with it.

  • LKCastano10
    Nov 6, 2010

    I have made this recipe for the past few years during the holiday season and my friends and family love it. Its a great flavorful alternative to jellied cranberry sauce and is a lovely colorful addition to a holiday table. My family and friends ask if I will be making this recipe every year and I often find myself making extra to last through the leftovers!

  • JMU
    Nov 25, 2009

    This recipe tastes good, but it just would not thicken up for me. I finally added some cornstarch. I also topped my portion w/cinnamon.

  • rduckworth
    Nov 10, 2009

    This is super easy and tastes out of this world. Most of my family likes cherries and it was almost a " no brainer" with them.

  • ellynp
    Dec 31, 1969

    It is very good on grilled brats instead of using catsup, etc......also on pancakes with some whip cream and also on ice cream

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