Change up tradition without giving up the tradition. Add dried cherries to your cranberry sauce. Save some for Thanksgiving/Christmas dinner (and the leftover turkey sandwiches) and can the rest.
One great thing about this recipe is it uses just one bag of cranberries (the most common size bag). Another great thing is that it’s easily multiplied! (Don’t forget holiday neighbor gifts!)
CRAN-CHERRY SAUCE (Pantry Cooking with Home Preserved Foods)
2-1/2 cups cranberry juice cocktail
2 cups dried tart cherries
1 cup sugar
1 package (12 ounces) fresh cranberries
1/4 teaspoon ground cloves
Bring juice to a simmer in a heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes.
TO USE: Refrigerate until cold, about 4 hours (sauce will thicken as it cools). Can be prepared up to 4 days ahead. Cover and keep refrigerated.
TO CAN: follow this link for instructions.
