If you're still looking for a cranberry recipe for tomorrow - I've got the recipe for you! This one is SURE TO BEAT congealed cranberry "stuff" straight from the can complete with can marks. :-) (What a ringing endorsement, I know.)
The great thing about this recipe is that it incorporates cherries to sweeten it up enough for even kids to like it. It is approved by my boys, so I'm passing it along to you.
Cranberry Cherry Sauce
2 1/2 cups cherry juice
10 oz dried cherries
1 c granulated sugar
1, 12 oz package fresh or frozen cranberries
zest from 1 orange
1/4 tsp all spice
- In a medium pot, bring cherry juice to a boil. Remove from heat and add cherries. Set aside for 8 minutes.
- Add sugar, cranberries, zest, and all spice. Return to heat and bring to a boil.
- Reduce heat to medium high and cook until the cranberry skins pop, about 10 minutes. Remove from heat and let cool to room temperature.
- Transfer to a glass or plastic container and refrigerate. Sauce thickens as it cools.
If you prefer other fruits in your cranberry sauce besides cherries, check out this other tried and true Harris Sisters Cranberry Sauce Recipe. And while you're at it, don't forget these other Thanksgiving-worthy Harris Sisters recipes:
- Garlic Roasted Asparagus
- Crockpot Macaroni and Cheese
- Crockpot Baked Apples
- Garlic Roasted Green Beans
- Banana Pudding
- Grandma Elizabeth's Coconut Custard Pie
- Cranberry Pomegranate Sangria