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.
- 1 (12 ounce) bag raw cranberries, washed,dried,and picked over
- 3⁄4 cup dried sour cherries
- 1⁄3 cup sugar
- 2⁄3 cup red currant jelly (3/4 of an 11-ounce jar)
- 2⁄3 cup water
- 1⁄4 cup dark rum
Directions See How It's Made
- In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.
- Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.
- (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.
- Stir in rum.
- Refrigerate at least overnight to thicken sauce.
- Return to room temperature to serve.
- Serving Notes: Refrigerated, the sauce keeps for at least three months.
- And since it easily doubles, you can make it once in early November and be stocked through the holidays.