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Fresh cranberry sauce is a must-have at any Thanksgiving feast. This one is made with plump dried cherries and orange juice in less than 20 minutes.
Every year at Thanksgiving, my kids eat the cranberry sauce by the spoonful. Actually, it's a battle between the cranberries and the Family Crockpot Applesauce...which will be consumed the fastest when served alongside our go-to roast turkey recipe? Our usual family favorite is a , but this version, with dried cherries and orange juice, is fighting for top billing.
Are you wondering why someone would bother making cranberry sauce when you can just scoop it straight out of a can? It will be my life's mission to convince you that making fresh cranberry sauce will be one of the most worthwhile 15 minutes of your cooking life.
Well, unless it's a recipe where Brie cheese is involved. In that case, scrap what I said about the worthy cranberries.
I really wasn't sure if the dried cherries would add much to a usual cranberry sauce. But after tasting the finished sauce and biting into the cherries plumped by cooking, I became convinced that dried cherries belong in every batch of this sauce, from here on out.
If you have extra sauce, or want to get ahead of the cooking game by making this a week or two ahead of your Thanksgiving feast, you are in luck. It freezes very well. Scoop the cooled sauce into freezer containers or freezer-proof resealable bags (be sure to squeeze out the air) and place in the freezer. Just defrost and bring it to room temperature before serving.
The recipe:
In a medium saucepan, combine cranberries, water, orange juice, dried cherries and brown sugar. (I use my favorite All-Clad Stainless 4-Quart Saucepan for this job. It's a workhorse in my kitchen.)
Set the saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
Refrigerate, covered, until ready to serve.
Other Thanksgiving side dish recipes:
Cookin' Canuck's
Cookin' Canuck's
Around My Family Table's One-Pot Spicy Chicken Sausage Dressing {Gluten-Free}
Marin Mama Cooks' Kale Salad with Brussels Sprouts & Toasted Almonds
Fake Food Free's Sourdough Stuffing with Artichokes & Sundried Tomatoes
Printable Recipe
Dried Cherry & Orange Cranberry Sauce Recipe
Fresh cranberry sauce is a must-have at any Thanksgiving feast. This one is made with plump dried cherries and orange juice in less than 20 minutes.
4.45 from 9 votes
Print Pin Rate
Course: Sauces/Condiments
Cuisine: American
Keyword: Holiday Recipes
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 2 Cups
Calories: 41kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 12 ounces fresh cranberries
- ½ cup water
- ¾ cup orange juice
- ¾ cup dried cherries
- ¼ cup + 3 tablespoons packed brown sugar
Instructions
In a medium saucepan, combine cranberries, water, orange juice, dried cherries and brown sugar.
Set the saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
Refrigerate, covered, until ready to serve.
Notes
Weight Watchers Points: 2 (SmartPoints), 2 (Points+), 1 (Old Points) WW (Old Points) 1 / WW (Points+) 2
Nutrition
Serving: 2Tablespoons | Calories: 41kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 41mg | Fiber: 1g | Sugar: 7g | Vitamin A: 210IU | Vitamin C: 7.7mg | Calcium: 10mg | Iron: 0.2mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
More Christmas Recipes
- Caprese Christmas Tree
- Maple Pear and Goat Cheese Salad
- Cauliflower Mashed Potatoes
Reader Interactions
Comments
Sunshine
Hello. I love the low sugar content in this. I don't have any dried cherries, could I use another fruit like apples? Thank you!
Reply
Dara
Apples would work. I suggest dicing them into small pieces so that they cook more quickly. You might want to sauté them until they start to soften before adding the rest of the ingredients. Alternatively, you could use unsweetened dried cranberries.
Reply
Joe
Just cooked this today, it was surprisingly easy, I think my only critique would be it was slightly too tart. Only dired cherries I could find were labeled 'Dried Sour Cherries' in the bulk section of the local Whole Foods store, maybe that 'sour' is why. Other than that I'll be making this again, I've already added it to my recipe binder! Thanks!
Reply
Andrea Campbell
Just finished making it. I added a little more sugar and a touch of cinnamon because I like that in cranberry sauce. I'm anxious to taste it after it's been in the frig all night.
Thanks for the idea with the cherries!Reply
Nutmeg Nanny
Thanks for this recipe 🙂 I bet this tastes really amazing!!
Reply
david
Made this tonight for a Thanksgiving potluck on Sunday - really good. Added some grated orange peel having used a fresh orange for the juice.Reply
Megan {Country Cleaver}
I've been on a mission or challenge against myself to leave the Dark Side of the Canned Cranberry sauce. I am finally coming around - and the addition of the cherries has totally got me SOLD on this recipe Dara!
Reply
Bianca @ Confessions of a Chocoholic
I would totally eat this by the spoonful too! What a great-looking sauce. I can also imagine it going double duty as a spread or jam substitute 🙂
Reply
Sommer@ASP
The is one gorgeous cranberry sauce! The cherries are a wonderful surprise.
Reply
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