Cherry Cranberry Sauce
Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork, and ham.
Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork, and ham.
- Carbohydrate 72.0808571428571 g
- Cholesterol 0 mg
- Fat 0.0832 g
- Fiber 2.94399993896484 g
- Protein 0.2496 g
- Saturated Fat 0.00704 g
- Serving Size 1 1 Serving (141g)
- Sodium 1.66089285714286 mg
- Sugar 69.1368572038923 g
- Trans Fat 0.02944 g
- Calories 278 calories
Step-by-step
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 cups frozen cranberries
- 1 can (14.5 oz) pitted tart cherries drained
Dissolving the sugar completely in water before introducing the fruit prevents crystallization and maintains a smooth syrup base. Equal parts granulated sugar and water create a medium syrup capable of balancing the aggressive acidity of cranberries without masking their fruit character. Maintain medium heat during this initial dissolution phase to avoid scorching the edges of the saucepan.
Visual cues dictate doneness in fruit preserves long before a thermometer becomes necessary. Watch for the skins of the frozen cranberries to rupture entirely and release their natural pectins into the surrounding liquid. Once the mixture coats the back of a spoon and leaves a clear path when traced with a finger, remove the pan from the heat source immediately to prevent the fruit from breaking down into an unmanageable paste.
Overcooking remains the single greatest hazard when processing stone fruits and berries together. Extended heat exposure degrades the delicate aromatics of canned tart cherries and turns bright red pigments into a dull, brownish hue. Introduce drained cherries during the final minutes of simmering so they warm through without losing structural integrity.
Cooling the sauce thoroughly at room temperature before refrigeration allows the starches and pectins to set properly. Store the finished batch in an airtight glass container for up to one week, or freeze portions for up to three months.
