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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - fresh or thawed frozen cranberries, about 4 cups
  • 1 1/2 cups - dried sour cherries, 9 oz.
  • 1 1/2 cups - sugar
  • 1/2 cups - pure cranberry juice
  • - juice from 1/2 navel orange, 1/4 cup
  • - kosher salt
  • Directions:

    In a medium saucepan, combine all of the ingredients except the salt and bring to a simmer. Cook over moderate heat, stirring occasionally, until the cranberries burst and the sauce is jammy, about 15 minutes.

    Scrape the cranberry sauce into a heatproof bowl and let cool completely. Season with salt and refrigerate until chilled.

    Serve the sauce cold or at room temperature; stir in a few tablespoons of water if the sauce is too thick.

    Brief Description

    The dried sour cherries adds a tart sweetness to this chunky cranberry sauce.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 15 min


    Make this sauce up to 1 week ahead and keep refrigerated.


    Food and Wine

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    Posted On:

    November 24, 2014

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