Pasta & Co. Cranberry Sauce with Sour Cherries and Rum

Recipe by Susan Dillard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 8
YIELD: 3 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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