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Cherry Cranberry Sauce

  • Prep 2 min
  • Total 30 min
  • Ingredients 7
  • Servings 20

Ingredients

1
cup water
1
cinnamon stick
1
cup dried cherries
1
cup sugar
1
teaspoon vanilla extract
1/2
cup orange juice
12
oz fresh cranberries

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you want your sauce a little more watery, feel free to add a more orange juice.

I'm somewhat of a traditionalist when it comes to holiday cooking. I make the basic sides and the usual main courses, only I can't help but put my own twist on practically everything. Sometimes I go far beyond what the recipe calls for, other times my influence is more subtle; it all depends on my mood that year. But I can tell you that it's almost never the same. I like to keeps things interesting that way. This year, I decided to make the classic cranberry sauce a bit more fun by adding cherries to it (yup, cherries equals fun to me!). A strange fact about cranberry sauce: it's very easy to make, but most people find it a hassle to do. Usually folks go for the canned version. And I don't blame them; I realize that's the easiest way to go… but so is making the sauce from scratch! Plus, it tastes so much better when homemade. I use dried bing cherries, and let me tell you, the tartness of the cherries is the perfect complement to the sweetness of the cranberries. Plus, the blend goes marvelously with turkey or ham. Here's my quick and simple recipe for cherry cranberry sauce… give it a try!

I recommend letting the sauce cool to room temperature before placing it in the fridge.

Directions

  • 1 Add the water, cinnamon stick and cherries to a saucepan and bring to a boil over a medium flame. Let boil for 15 minutes.
  • 2 Remove the cinnamon stick.
  • 3 Add in the sugar, vanilla extract and orange juice. Mix until the sugar is completely dissolved (about 5 minutes).
  • 4 Add in the cranberries and let them boil for about 10 minutes. They will start to pop and crackle. This is the exact sound you're looking for. Mash the cranberries with a potato masher.
  • 5 Remove from the flame and pour into a serving bowl. Place the bowl in the refrigerator until you're ready to serve them.

I'm somewhat of a traditionalist when it comes to holiday cooking. I make the basic sides and the usual main courses, only I can't help but put my own twist on practically everything. Sometimes I go far beyond what the recipe calls for, other times my influence is more subtle; it all depends on my mood that year. But I can tell you that it's almost never the same. I like to keeps things interesting that way. This year, I decided to make the classic cranberry sauce a bit more fun by adding cherries to it (yup, cherries equals fun to me!). A strange fact about cranberry sauce: it's very easy to make, but most people find it a hassle to do. Usually folks go for the canned version. And I don't blame them; I realize that's the easiest way to go… but so is making the sauce from scratch! Plus, it tastes so much better when homemade. I use dried bing cherries, and let me tell you, the tartness of the cherries is the perfect complement to the sweetness of the cranberries. Plus, the blend goes marvelously with turkey or ham. Here's my quick and simple recipe for cherry cranberry sauce… give it a try!

Rate and Comment

Nicole Presley Nicole Presley
September 24, 2015

I'm somewhat of a traditionalist when it comes to holiday cooking. I make the basic sides and the usual main courses, only I can't help but put my own twist on practically everything. Sometimes I go far beyond what the recipe calls for, other times my influence is more subtle; it all depends on my mood that year. But I can tell you that it's almost never the same. I like to keeps things interesting that way. This year, I decided to make the classic cranberry sauce a bit more fun by adding cherries to it (yup, cherries equals fun to me!). A strange fact about cranberry sauce: it's very easy to make, but most people find it a hassle to do. Usually folks go for the canned version. And I don't blame them; I realize that's the easiest way to go… but so is making the sauce from scratch! Plus, it tastes so much better when homemade. I use dried bing cherries, and let me tell you, the tartness of the cherries is the perfect complement to the sweetness of the cranberries. Plus, the blend goes marvelously with turkey or ham. Here's my quick and simple recipe for cherry cranberry sauce… give it a try!