Dinner, Lunch, Sides

Tart Cherry, Cranberry and Aged Sherry Sauce

As is Thanksgiving tradition, almost every year, I make a variation on cranberry sauce. There was bee sweet and savory, some more chutney like with onions and nuts, some traditional with oranges. Some out there with port wine or rhubarb or pomegranate. This year’s variation is a earthy, tart but sweet version with Tart Cherry, Cranberry and Aged Sherry Sauce, and it is simply delicious. Obviously pairs well with turkey, but also with a hearty pork roast, duck or goose. Should last in the fridge until Christmas so you can use it for two holidays and everything in between.

Ingredients
1 1/2 cups sugar
3/4 cup apple cider
3 cups fresh cranberries (1 12 oz package)
1 jar tart cherries in their juice
1/4 teaspoon salt
pinch of cinnamon
pinch of nutmeg (optional)
pinch of clove (optional)
1/4 cup aged sherry

Directions
Combine sugar and cider in a heavy large saucepan over medium-high heat until sugar dissolves. Add cranberries, cherries, spices and salt. Bring to boil. Reduce heat to low and simmer until sauce thickens, stirring occasionally, about 20 minutes. Off heat, add the sherry at the end.

Serve cooled. It can be refrigerated for up to 4-5 weeks.

Print / PDF Version

Previous Post

You Might Also Like