Secret Ingredient Cranberry Sauce

I’ve never made cranberry sauce before and um, it’s easy. Really easy. Absurdly easy. Which makes me embarrassed to have always preferred the smooth, gelatinous kind.

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.

I made this for our Christmas Eve dinner party. It was very delicious and will replace my previous favorite cranberry recipe. Thanks!

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!