Cranberry Sauce With Dried Cherries and Cloves

"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."
 
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Ready In:
30mins
Ingredients:
6
Serves:
8
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I enjoy cooking the most when there is time to experiment. I substitute all kinds of ingredients to use what I have and avoid extra trips to the store. Growing up, I watched my mom cook. She never measured anything, but cooked by feel and approximations. I am known to measure quite a bit, but since I substitute so much, my dishes never taste the same way twice. I try to avoid packaged food and cook from scratch whenever possible. Since I dislike grocery shopping in city supermarkets (too small and crowded), I shop online for groceries every 3-4 weeks and have them delivered by the store in a refrigerated truck. I just pick up milk and produce and in between. I love the local farmers markets around the city each summer and fall, too!
 
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