Like any cranberry sauce, this tastes best if it has a chance to sit for at least three or four days. I’ve revised this recipe to simplify it a bit, but I do recommend making it a minimum of two days before serving. In a pinch, you can make it the night before, but it won’t be quite as tasty.
Please note that the cook time of 35-40 minutes is spread out over several sessions.
I use a few tablespoons of this as the base for one of my favorite vinaigrettes, adding red wine vinegar, olive oil and salt to taste. It's perfect for Thanksgiving weekend salad - especially a Waldorf-y turkey salad made with celery, apple, parsley and toasted walnuts., and a small dollop of mayo to hold it all together. ;o) —AntoniaJames
- Prep time 5 minutes
- Serves 6
12 ounces organic cranberries, picked over and rinsed
¾ cup brown sugar, packed (or more to taste)
3 nice quality, fragrant bay leaves
½ cup dried tart cherries
¼ cup Zante raisins (sold as currants” in the U.S.)
- Put the dried fruit and bay leaves in a medium-sized, heavy, non-reactive saucepan with 1 ½ cups of filtered water. Bring to a boil, then immediately reduce the heat and let simmer for about 10 minutes. Turn off the heat, cover the pan, and let it sit for at least another 10 minutes.
- Meanwhile, coarsely chop half of the cranberries. A few pulses in a food processor, or simply rough chopping with a knife, will do.
- When the soaking dried fruit have sat for at least 10 minutes, add the chopped cranberries and sugar. Simmer for 8-10 minutes, stirring frequently, to prevent scorching and to ensure that the sugar dissolves. Cool, cover and refrigerate overnight, or up to 4 days.
- A day or so before you want to serve it, bring the sauce to a boil, add the remaining cranberries, turn the heat down and simmer for 5-10 minutes. Test for sweetness, adding more sugar if necessary, simmering for another 5 minutes if do, stirring frequently.
- Cool, remove the bay leaves, cover and refrigerate. Bring to room temperature before serving.
- If there are any leftovers, store in a tightly lidded container. This will hold for another week or so in the fridge.