Prep 3 hrs
Cook 12 mins
This simple but lovely whole berry cranberry sauce is different from others posted on 'zaar. I found it in a small Thanksgiving recipe booklet while looking for something for my first grader to make for her class Thanksgiving Feast. Make sure that you go through the cranberries and remove any soft or wrinkled ones. Fresh Cranberries should be firm and shiny. Prep time includes cooling and chill time. This can be made 2 or 3 days in advance.
- 1 (12 ounce) bag cranberries
- 1 cup sugar
- 1 cup water
- 1⁄3 cup dried cherries
- 2 tablespoons orange marmalade
- Mix together cranberries, sugar, water and cherries in a pot and heat over medium high heat to a boil. Reduce heat to medium low and simmer for 10-12 minutes, until all the berries have popped open and the sauce has thickened. Remove from heat and stir in the orange marmalade. Let stand to cool for 1 hour and then spoon into a storage container or serving dish, cover and refrigerate for at least 2 hours before serving.