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Dried Cherry Cranberry Sauce

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
    4 cups


  • 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.
TEST KITCHEN TIP You can also plump the cherries in warmed orange juice instead of water.
Nutrition Facts
1/4 cup: 107 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 0 protein.

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  • Nellstrum
    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
    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!