Cranberry Sauce With Dried Cherries and Cloves

AWinPA's Note:

Adapted from a listing in Bon Appétit (Nov 1998), this is a Thanksgiving favorite! I make a double batch the night before and save a little for another use. Spread a thick layer over a small round of brie and bake 10 mins at 400 degrees F for an impressive appetizer.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 2 ½ cups cranberry juice (not juice cocktail)
• 1 (8 ounce) package dried tart cherries (about 2 cups) or 1 (8 ounce) package craisins
• 1 cup sugar
• 1 (12 ounce) package cranberries
• ¼ teaspoon ground cloves (or more)
• 1 dash nutmeg

Directions:

1. Bring juice to simmer in heavy, large saucepan.
2. Remove from heat.
3. Add cherries and let stand 8 minutes.
4. Mix in sugar, then cranberries, cloves, and nutmeg.
5. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes.
6. Refrigerate at least 4 hours (it will thicken as it cools) or up to 48 hours before serving.