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
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.