Cranberry Sauce With Dried Cherries and Cloves |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
2 1/2 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 |
1/4 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.
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