Recipe: Cranberry Sauce
With Thanksgiving just around the corner, we’ll be sharing a few of our favorite Thanksgiving recipes. Let’s being with the highly coveted, and sometimes controversial (jellied v. whole), cranberry sauce!
Now, many of us grew up thinking cranberry sauce comes from a can and should be served with ripples along its side. Well, we’re here to present something better and healthier.
Tweaked from an old Bon Appetit recipe, this cranberry sauce has a special ingredient that you won’t find in the canned stuff: dried cherries! The recipe takes very little time to prepare and the payoff is major. Who knows, you may even convert a few family members to go the homemade route, too!
Watch our video on Facebook on how to make this cranberry sauce.
Yield: approximately 1 quart sauce, serves 8-10 people
(1) 12 oz package of fresh cranberries
8 oz dried cherries cut in half or quarters
2-½ cups cranberry or apple juice
1 cups sugar
¼ tsp ground cloves
In medium sauce pan, add cherries, cranberries and cranberry juice and heat over medium heat, until cranberries pop. Reduce heat and stir in sugar and ground cloves. Reduce heat and simmer for about 15 - 20 minutes. Transfer to bowl and let cool at room temperature for about an hour then cover and put in refrigerator. Can be made 1 to 2 days before service.