Pasta & Co. Cranberry Sauce with Sour Cherries and Rum

READY IN: 20mins
Recipe by Susan Dillard

Once you try this you'll never buy canned cranberry sauce again! This recipe is from the book "By Request" from Pasta & Co. a great store in Seattle, WA. If you're ever in the area look it up and stop in.

Top Review by Kat Wood

This was awesome! I had many compliments over Christmas with this sauce. I didn't have any red currant jelly, so I used Knott's strawberry preserves. I think probably any red jam or preserves would work. Also, I soaked the dried cherries in the rum before I cooked them. I probably used more cherries than it calls for, too. I served this warm every time, and maybe I cooked it too long because it thickened up on its own. Even those in my husband's family who don't like whole berry sauce, really liked this one.

Ingredients Nutrition


  1. In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.
  2. Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.
  3. (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) Remove sauce from heat.
  4. Stir in rum.
  5. Refrigerate at least overnight to thicken sauce.
  6. Return to room temperature to serve.
  7. Serving Notes: Refrigerated, the sauce keeps for at least three months.
  8. And since it easily doubles, you can make it once in early November and be stocked through the holidays.

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