Cranberry Sauce with Dried Cherries


Cranberry Sauce with Dried Cherries
1 pound fresh or thawed frozen cranberries (4 cups).

1 1/2 cups dried sour cherries (9 ounces).

1 1/2 cups sugar.

1/2 cup pure cranberry juice.

Juice from 1/2 navel orange (1/4 cup).

Kosher salt.
In a medium saucepan, combine all of the components other than the salt and give a simmer. Prepare over moderate heat, stirring periodically, till the cranberries burst and the sauce is jammy, about 15 minutes. Scrape the cranberry sauce into a heatproof bowl and let cool totally. Season with salt and refrigerate up until chilled. Serve the sauce cold or at space temperature level; stir in a couple of tablespoons of water if the sauce is too thick.

Make Ahead.
The sauce can be refrigerated for as much as 1 week.

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