Cranberry and Dried Cherry Sauce is my all time favorite way to eat cranberries! It’s the perfect balance of sweet and tart with Dried Tart Cherries, fresh cranberries, allspice, a cinnamon stick, and cranberry concentrate.

ALERT:âš  Foolproof cranberry recipe coming your way!!

I have to tell on myself… I used to not even like cranberries until I found this recipe. Say whaaaa!??Yup – it’s true. (Thank you Tiana for sharing the love, and the recipe with me many years ago!)

I always thought cranberry sauce was bit too sweet, a little bitter and kind of mushy. But not anymore! The addition of dried tart cherries compliment the cranberries so nicely and really balance the dish out. Plus, I love that the cherries get all plump and juicy when heated in the juice and the cranberries stay in tact so no mushiness going on over here!

All you need is Dried Tart Cherries, fresh cranberries, allspice, a cinnamon stick, cranberry concentrate, a little water and you’ve got yourself the best cranberry recipe since the pilgrims celebrated their first successful harvest in 1621! No joke, people! I don’t play when it comes to food.

Oh and if you’re looking for everything else that goes along with the cranberries for your holiday meal, plus a bit of entertainment, check out our Friendsgiving Supper Club post! It’s got it all… from turkey to gravy and all the sides to go along with it.

I hope you love this delicious Cranberry and Dried Cherry Sauce as much as I do! Happy eating!

Cranberry And Dried Cherry Sauce

A great twist on cranberry sauce for Thanksgiving!

• 11.5 ounce container of frozen cranberry juice cocktail (thawed)
• 1 cup of water
• 1/2 cup golden brown sugar (packed)
• 1 in cinnamon stick (broken half)
• 1/4 teaspoon ground allspice
• 6 ounce package of dried tart cherries
• 12 ounce bag of fresh cranberries

1. Bring the first five ingredients to a simmer in a heavy medium sized saucepan over medium-high heat, stirring until sugar dissolves.
2. Add the dried cherries and cook for three minutes on medium-high.
3. Add the cranberries and turn the temperature down to medium. Cover and cook three to five more minutes, stirring occasionally, until some of the berries pop.
4. Transfer to a bowl and let them cool completely. Cover and store in fridge overnight.

Can be served cold or at room temperature.

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