Fresh Cranberry Sauce
Fresh Cranberry Sauce is so simple to make and is a great make ahead dish that can simplify your hectic holiday cooking. In addition to fresh cranberries, this recipe uses dried tart cherries for added flavor and dimension. Forget about the canned stuff, this homemade Fresh Cranberry Sauce is so easy, so simple and so good! This recipe has graced my Thanksgiving table for the past 20 years and I hope it becomes a family favorite of yours too!
Servings: 24 Servings
- 1 and ¾ cups cranberry juice cocktail
- 1 cup dried cherries
- ½ cup brown sugar
- ¼ cup white sugar
- 1 - 12 ounce package fresh cranberries
- ¼ teaspoon ground cloves
Rinse and drain cranberries; set aside.
In a medium saucepan, bring juice to a low boil. Add dried cherries, turn off heat and cover pot. Let cherries steep for 5 minutes.
Re-heat cherry mixture over medium heat.
Add sugars, cranberries, and cloves. Stir as sugar dissolves.
Simmer cranberry mixture over medium heat until cranberries burst; about 8-10 minutes.
Let cool in pot before storing in refrigerator. Cranberry Sauce will thicken slightly when cooled. Allow to cool for 6 hours or overnight. Can be made several days ahead, just keep it stored in a the refrigerator in a container with a tight-fitting lid.
Nutritional information is an estimate and will vary. Usual serving size is about 2 tablespoons.
Fresh Cranberry Sauce can kept in the refrigerator, tightly covered, for up to 5 days. Make it a day or two ahead and store leftovers in the refrigerator.
Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 19mg | Fiber: 1g | Sugar: 10g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg