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Cherry Cranberry Sauce

Name: Cherry Cranberry Sauce
Prep time: 2 min
Total time: 30 min
Yield: 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

Prep 2 min
Total 30 min
Ingredients 7
Servings 20

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!

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

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.

If you want your sauce a little more watery, feel free to add a more orange juice.
I recommend letting the sauce cool to room temperature before placing it in the fridge.

No nutrition information available for this recipe

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!