Pasta & Co. Cranberry Sauce with Sour Cherries and Rum

Susan Dillard's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 8

Yield: 3.5 cups

• 1 (12 ounce) bag raw cranberries , washed,dried,and picked over
• ¾ 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
• ¼ cup dark rum

Directions:

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.

Reviews

[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.

[Scrapbook Lori]

We made this for Thanksgiving. I think it turned out pretty well, but was very tart. Being the first time I have made Cranberry Sauce, maybe it is supposed to be that way. But I think the next time I make it, I would cook abit longer and maybe add some additional sugar to cut the flavor abit. Overall, it was very easy to make and was very pretty on the table.

[greyghost]

AWESOME side dish for thanksgiving - thank you so much!