Loaded with vitamin C and many other antioxidants, cranberries are delicious as well as nutritious. While many think that cranberry sauce should be limited to holiday dinners, but why should that be the case? Our recipe for Cherry Cranberry Sauce is so good, it should be enjoyed all year round.
This recipe includes dried cherries which adds an additional layer of flavor and texture to the final product. The cherries are initially soaked in a cranberry juice cocktail and warmed to be re-hydrated before the cranberries are added.
The cranberries are then heated until they pop, releasing delicious juice into the sauce. Cranberries have a natural level of pectin in them, a chemical that helps the sauce firm up in refrigeration. Because of this pectin, this sauce will thicken as it cools.
Cherry Cranberry Sauce Recipe
If you think that cranberry sauce is a cylindrical gelatinous mass that is shaped with the grooves of the can from which it came, you have no idea what you have been missing all of these years. Real cranberry sauce features delicious, fruity, cranberries in a jelly-like sauce. Our recipe for Cherry Cranberry Sauce is tart and sweet and a cheerful red color, a perfect accompaniment for traditional roast turkey or other kinds of meat.
2½cupsCranberry Juice Cocktailwe used cherry cranberry cocktail
12ouncesPackaged Fresh Cranberriesif you froze these in the winter, just thaw them overnight in your refrigerator
1teaspoonGrated Orange Zestoptional
In a large saucepan over medium-high heat, bring the juice to a simmer.
Add the dried cherries to the juice and take the pan off of the heat, turning off the stove. Let the cherries sit in the hot juice for about ten minutes to rehydrate the cherries.
Stir in the sugar, along with the cranberries, the cloves, and the orange zest.
Turn the stovetop back on to medium heat, bringing the berries to a boil. Cook the berries and cherries together until the sauce begins to thicken and the cranberries soften. This should take about ten to twelve minutes. Stir the sauce frequently while you’re cooking it.
Take the pan off the heat and put it in a dish with a tightly fitting lid. Put the cranberry sauce in the refrigerator for at least four hours until it is fully chilled. As the sauce cools, it will thicken.
Serve the sauce cold. This sauce will keep in the refrigerator for up to five days, and it is a great dish to make ahead of time.
Kitchen Tip: Fresh cranberries may be hard to find in the store all year round, so if you want to make cranberry sauce other times besides in winter, you should buy a few extra bags of cranberries in season. Pop the whole bag in the freezer, and thaw it in the refrigerator overnight before you make this recipe.
Most people believe that cranberry sauce should be reserved for holiday dinners like Thanksgiving and Christmas. And while this dish is good for those special holidays, there is no reason that you can’t enjoy our recipe for Cherry Cranberry Sauce all year round.It is perfect to serve as a side dish with any poultry main dish. Additionally, it tastes fantastic along with the savory flavors of a pot roast. This Cherry Cranberry Sauce recipe is so good that there is no reason to limit it to the months of November and December.One of the fruits that are native to North America, cranberries were an essential part of the diets of Native American tribes in the Northeastern portion of the continent. The tribes in New Jersey called these colorful little fruits “ibimi” which meant “bitter berry”.The European immigrants that spoke German named this fruit the “crane berry” due to the fact that the flower of the plant on which the fruits grew resembled a crane. Later on, the name was changed to cranberry.With high levels of vitamin C, cranberries were carried on ships that went on long sea voyages to prevent scurvy, a disease caused by a lack of this vitamin. Cranberries also have natural antibacterial properties, and for this reason, they can help reduce the buildup of plaque on the teeth and gum disease.Additionally, the antibacterial qualities of the berry were the reason that Native American tribes used cranberries in treating cuts and wounds. They also made it into pemmican, a mixture of crushed cranberries and deer meat. The antibacterial qualities of the berries kept the meat from spoiling very quickly.Cranberries prefer loose, sandy soils and cool climates. For this reason, they are generally grown in places like Wisconsin, Massachusetts, Washington State, New Jersey, and Oregon. Wisconsin produces more cranberries than any other state in the United States, with Massachusetts coming in at number 2 in cranberry production.While many people have seen the flooded fields of cranberries, did you know that cranberries are not grown in water? They grow in specially constructed beds called bogs, but the bogs don’t usually have water in them. The flooding of the bog happens at harvest time.The commercial grower will pump water into the bog and a mechanical gadget will beat the water, dislodging the berries from the plants. The berries float to the top of the water and are then gathered for packaging.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is "Are you hungry?" and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.