Pasta & Co. Cranberry Sauce with Sour Cherries and Rum
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
3 1/2 cups
- Serves:
- 8
ingredients
- 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
- 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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Reviews
-
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.
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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.
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I din't want to use the rum so I added 2 tsp vanilla. Don't do that. It was WAY too much vanilla and WAY too sweet. Other than that this is a delicious sauce, just much sweeter than I'm used to, even without the vanilla. It does thicken a lot more than my usual sauce in the same amount of time. Cook this one less than you normally would. A very pretty cranberry sauce.
RECIPE SUBMITTED BY
Susan Dillard
Oldtown, Idaho
My name is Susan and I live in Oldtown, Idaho. My husband and I have 3 horses and enjoy riding in the backcountry and camping with our horses.
I enjoy cooking and quilting when we are at home.