Thanksgiving on the Brain: Cranberry Sauce

Posted on November 8, 2007. Filed under: fruit, holiday, sidedish |

So, I’m thinking cranberry sauce.  Probably a little bit of overkill, since my turkey breast has a cranberry-apple stuffing, but hey, I like cranberries.  And cranberry sauce is an easy side that can be made a couple days in advance and kept in the fridge.

I went looking on Epicurious this morning for a recipe – and the choices are practically limitless – but I ultimately decided on this one.  Dried cherries are one of my favorite dried fruits, and they’ll complement the cranberries nicely.  I’m pretty sure I can find cherry cider at Trader Joe’s too.

2 1/2 C cherry cider or black cherry cider or cranberry juice cocktail
1 8-ounce package dried tart cherries (about 2 cups)
1 C sugar
1 12-ounce package cranberries
1/4 t (generous) ground cloves

Bring cider to simmer in 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. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)

With recipes this easy, I’m not entirely sure why anyone buys cranberry sauce in the can.


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