When was the last time you raved about cranberry sauce? Too often it’s an afterthought to the Thanksgiving meal. Hosts feel obligated to include it but often do not put a lot of effort into it. Well with just the minimal amount of effort and the addition of tart cherries, you can elevate this side sauce to new levels.
The entire sauce comes together in under 20 minutes and can be made several days in advance. A pinch of cloves adds a nice depth to the flavor as well.
Remember too that cranberry sauce is not just for Thanksgiving! It makes a wonderful topping for warm, baked brie or served alongside roast pork or a seared duck breast. And of course with leftover turkey sandwiches!
If you’re not feeling the cherry thing, take a look at the other fantastic cranberry sauce recipe here on Dinner Is Served: Cranberry Sauce with Ginger and Pinot Noir
Happy food prep to one and all!
The BEST Cranberry-Cherry Sauce*
- 2 1/2 cups cherry cider, cherry juice or cranberry juice cocktail
- 1 8-ounce package dried tart cherries (about 2 cups)
- 3/4 cup sugar
- 1 12-ounce package fresh cranberries
- 1/8 tsp. ground cloves
Bring juice to simmer in a heavy, large saucepan. Add dried cherries and remove from heat. Let stand 8 minutes. Mix in sugar, then cranberries and cloves. Over medium-high heat, bring sauce to a boil. Continue to cook, stirring occasionally, until cranberries burst, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken). Can be prepared up to four days in advance. Let stand at room temperature about 30 minutes before serving.
*Recipe adapted from Bon Appetit