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.
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.