cran-cherry sauce

22 Nov

Another great cranberry sauce for your holiday meals.  Just say no to canned sauce!

My sister made this for Thanksgiving last year and it was an instant hit.  The cherries give it a bit of tartness and the rum gives it, well, a bit of rum-ness.  So good!

Check out my Cranberry Chutney for another great option.

Cran-cherry Sauce

  • 12 ounces fresh cranberries, washed
  • 3/4 cup dried cherries
  • 1/3 cup sugar
  • 2/3 cup red currant jelly
  • 2/3 cup water
  • 1/4 cup dark rum

Combine cherries, cranberries, sugar, jelly, and water in a saucepan.  Bring to a slow boil and cook for 5 minutes, stirring occasionally.  Remove from heat and stir in rum.  Refrigerate to thicken.   Makes 3 cups.

Using the Weight Watcher’s Recipe Builder, each 1/4 cup serving has 4 PointsPlus.

Recipe from Sweet Basil Cooking School.


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