Cranberry Sauce with Dried Cherries

By á-174535

Ingredients

• 1 pound fresh or thawed frozen cranberries (4 cups)
• 1 1/2 cups dried sour cherries (9 ounces)
• 1 1/2 cups sugar
• 1/2 cup pure cranberry juice
• Juice from 1/2 navel orange (1/4 cup)
• Kosher salt

Preparation

Step 1

In a medium saucepan, combine all of the ingredients except the salt and bring to a simmer. Cook over moderate heat, stirring occasionally, until the cranberries burst and the sauce is jammy, about 15 minutes. Scrape the cranberry sauce into a heatproof bowl and let cool completely. Season with salt and refrigerate until chilled. Serve the sauce cold or at room temperature; stir in a few tablespoons of water if the sauce is too thick.