Time 25m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig. Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.
Time 8h20m Yield 16 Number Of Ingredients 7 Steps:
Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.
Time 45m Yield 12 Number Of Ingredients 11 Steps:
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
Time 20m Yield 4 cups. Number Of Ingredients 4 Steps:
Place cherries in a bowl and cover with warm water. Let stand for 10 minutes or until plumped. Drain cherries, discarding water. , In a large saucepan, combine the sugar, water, cranberries and cherries. Cook and stir over medium heat until the berries pop, about 15 minutes. Remove from the heat and skim foam from top of mixture. Cool to room temperature. Cover and store in the refrigerator.
Yield Makes about 4 cups Number Of Ingredients 7 Steps:
Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.) Discard cinnamon. Serve cold or at room temperature. Available at specialty foods stores, natural foods stores, and supermarkets
Time 30m Yield 3-1/2 cups. Number Of Ingredients 4 Steps:
In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.
Time 30m Yield 16 serving(s) Number Of Ingredients 7 Steps:
Place juice concentrate, water, brown sugar, cinnamon sticks and allspice in a sauce pan over med to high heat and bring to a boil, stirring occasionally. Add cherries and cook for 2 minutes. Add cranberries and cook until cranberries pop, stirring occasionally, about 8 - 10 minutes. Place mixture in a bowl and chill 8 hours or over night. Before serving take out cinnamon sticks and discard. You can serve it cold or slightly warmed.
Time 30m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients in a medium saucepan and cook over medium heat intil cranberries pop. Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranbgerry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.
Yield Makes 3 cups Number Of Ingredients 7 Steps:
Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop. Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.
Time 30m Yield Makes 3 cups Number Of Ingredients 4 Steps:
In a large saucepan, combine cranberries (no need to thaw if frozen), cherries, sugar, and water. Bring to a boil; reduce heat to medium-low. Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish; refrigerate.
More about “dried cherry and cranberry sauce recipes”
Number Of Ingredients 5 Steps:
Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)
