Saturday, October 11, 2008

Cranberry-Cherry Sauce (Canadian Living)

If you have the October 2008 issue of Canadian Living, check out the Cranberry-Cherry variation on cranberry sauce in the Thanksgiving menu. I made some today and I think it's a nice change from the traditional sweeter kind.

Quick unofficial version of the recipe: you need half a cup of some kind of juice (cranberry, cherry, or a mixed juice); half a cup of dried cherries (the recipe says "sour cherries," but the ones I bought just said "cherries" and they worked fine); 1/4 cup white sugar, 2 cups fresh or frozen cranberries, and a couple of slices ginger root (frozen is fine). Bring the juice to a boil in a medium saucepan, add the cherries, cover and remove from the heat; let stand ten minutes. Add remaining ingredients and bring to a boil; turn the heat down and simmer about ten minutes or until thickened; all the berries don't have to be popped. You don't really have to stir it, just make sure it's not cooking too hard. Let cool; store tightly covered.

It has a bit of kick--you can taste the tartness of the cranberries.

(I was also thinking that if you wanted to try this and couldn't find dried cherries, you might substitute cherry-flavoured Craisins. Orange-flavoured might be nice too.)

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