When it comes to cranberry sauce, there are usually 2 different camps. The ones who want something homemade and those who like the congealed kind in a can. You know, the one that makes that sound while falling onto a dish. I can’t do that one. I’ll buy it and place it on my Thanksgiving table, but it
kind of really grosses me out. In fact, the only reason I do that is because of the people in my family who prefer it. And then I make the homemade cranberry sauce as well.
A couple of years ago, I decided to elevate the traditional cranberry sauce and you know what I found out? Even the people who normally go for the canned kind, heap my new sauce onto their plates! The best part is that it is super easy to make and you can make it days ahead of time. In fact, it’s so easy that you’ll find yourself making it more than just once a year!
You just heat up 4 ingredients, add a 5th at the end, cool, and serve. Easy-peasy!
- 1 bag fresh cranberries
- 1/3 cup dried cherries
- 1 cup sugar
- 1 cup water
- 2 T orange marmalade
- Mix cranberries, cherries, sugar, and water in a saucepan. Bring to boil, then reduce heat to low. Simmer uncovered 10-12 minutes, stirring occasionally until cranberries have popped open.
- Stir in marmalade. Cool 1 hour, then Cover and Refrigerate at least 1 hour before serving.
And is there anything more satisfying than watching the cranberries pop open? That is my favorite part! Or maybe the delicious smell is my favorite part? Nope, gotta be the taste.
Of course we know that cranberry sauce, or in this case cherry-cranberry sauce, goes great with a traditional Thanksgiving day meal with turkey and the other fixings, but it is also delicious with so much more! It’s a great addition to any meal! Try it with pork or chicken!
Or… (deep breath in) Duck. Mmmm! I know a lot of people think that duck goes best with an orange sauce. Nope. Cranberries are where it’s at. I don’t know if it’s because there was a cranberry reduction glazed on duck breast the first time that I ate it, but to me cranberry is the only way to go with duck. I make the same recipe, but add some more water to let it get a little runny and baste my duck with it periodically in the oven. SO GOOD!
What do you pair cranberry sauce with? Try my cherry-cranberry sauce and let me know what you think! I’d love to hear from you! And don’t forget to “Pin” this recipe to Pinterest!