Secret Ingredient Cranberry Sauce
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
- 1 12 ounce bag fresh cranberries
- 1/2 cup dried tart cherries
- 1 orange, zested
- 1 teaspoon ground cinnamon
- 3/4 cup water
- 1/3 cup granulated sugar
- 1/3 cup pure maple syrup
- 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
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over 1 year ago BarnOwlBaker
I made this for our Christmas Eve dinner party. It was very delicious and will replace my previous favorite cranberry recipe. Thanks!
over 1 year ago Laura Dembowski
Thank you! I'm so glad you enjoyed it.
over 1 year ago Konstancja
This recipe is spot on. Great proportions, not too sweet, and the cherries - genius move. I did substitute half the water with fresh OJ, and it was quite tasty if not as tart. Can't resist it on toast or yogurt, either. Thanks!
over 1 year ago Laura Dembowski
Thank you so much! I'm making a batch for Thanksgiving.
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