Cranberry and Dried Cherry Sauce is my all time favorite way to eat cranberries! It’s the perfect balance of sweet and tart with Dried Tart Cherries, fresh cranberries, allspice, a cinnamon stick, and cranberry concentrate.
ALERT:⚠ Foolproof cranberry recipe coming your way!!
I have to tell on myself… I used to not even like cranberries until I found this recipe. Say whaaaa!??😳 Yup – it’s true. (Thank you Tiana for sharing the love, and the recipe with me many years ago!💕)
I always thought cranberry sauce was bit too sweet, a little bitter and kind of mushy. But not anymore!🙌 The addition of dried tart cherries compliment the cranberries so nicely and really balance the dish out. Plus, I love that the cherries get all plump and juicy when heated in the juice and the cranberries stay in tact so no mushiness going on over here!👇
All you need is Dried Tart Cherries, fresh cranberries, allspice, a cinnamon stick, cranberry concentrate, a little water and you’ve got yourself the best cranberry recipe since the pilgrims celebrated their first successful harvest in 1621!🍂🎩 No joke, people!✌️ I don’t play when it comes to food.
Oh and if you’re looking for everything else that goes along with the cranberries for your holiday meal, plus a bit of entertainment, check out our Friendsgiving Supper Club post! It’s got it all… from turkey to gravy and all the sides to go along with it.💯
I hope you love this delicious Cranberry and Dried Cherry Sauce as much as I do!❤️ Happy eating!
A great twist on cranberry sauce for Thanksgiving!
- 11.5 ounce container of frozen cranberry juice cocktail thawed
- 1 cup of water
- 1/2 cup golden brown sugar packed
- 1 in cinnamon stick broken half
- 1/4 teaspoon ground allspice
- 6 ounce package of dried tart cherries
- 12 ounce bag of fresh cranberries
- Bring the first five ingredients to a simmer in a heavy medium sized saucepan over medium-high heat, stirring until sugar dissolves.
- Add the dried cherries and cook for three minutes on medium-high.
- Add the cranberries and turn the temperature down to medium. Cover and cook three to five more minutes, stirring occasionally, until some of the berries pop.
- Transfer to a bowl and let them cool completely. Cover and store in fridge overnight.
Can be served cold or at room temperature.