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Author Notes: As a kid I loved cranberry sauce from the can, but my tastes have changed. This cranberry sauce is made from scratch, but takes little time or work. The dried cherries are the secret ingredient that will keep you coming back for more. —Laura Dembowski
Serves: 6-8
Ingredients
-
1
12 ounce bag fresh cranberries
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1/2
cup dried tart cherries
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1
orange, zested
-
1
teaspoon ground cinnamon
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3/4
cup water
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1/3
cup granulated sugar
-
1/3
cup pure maple syrup
In This Recipe
Directions
- In a medium saucepan over medium heat, stir together cranberries, cherries, orange zest, cinnamon, water, sugar, and maple syrup. Bring to a boil while stirring frequently. Continue to cook until the sauce has thickened and most of the berries have burst, about 10 minutes. Remove from heat and allow to cool slightly. Serve warm, room temperature or chilled. Sauce may be stored in the refrigerator in an airtight container for up to 1 week.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall
More Great Recipes:
Condiment/Spread|Cranberry Sauce|American|Fruit|Maple Syrup|Make Ahead|Christmas|Fall|Thanksgiving|Winter|Gluten-Free|Vegetarian
6 Reviews
I made this for my first try and the dried cherries really elevate what could be pedestrian to something really special. And all you have to do is toss in a handful of dried cherries. (Best of all, you can make this day’s, or even weeks in advance. It keeps well and likely freezes just fine.)
Oh, the only change I’d suggest to the recipe is that not all of my cranberries popped on their own. After it seems like more than long enough I used a relatively firm silicone spatula to smash the unpopped berries against the side of the pot.