Am I the only one out there who grew up with cranberry sauce straight out of the can? I have memories of that jello-ish sauce, can lines imprinted on the perfect tubular shape, served in a pretty little dish on Thanksgiving. Aaaand, I was never a fan of it. Is cranberry sauce out of a can an acquired taste?? If so, I never acquired it-ha!
However, once tasting this homemade cranberry sauce, cranberries are now a favorite that I look forward to each year!
I want to share this little gem of a recipe I now think of as a must to serve at Thanksgiving and around the holidays. I came across this recipe in 2004 from Everday Food Magazine, by Martha Stewart. When I made it for the first time, I realized, “I DO like cranberry sauce!”, and it has since become a staple of mine to make when hosting Thanksgiving dinner.
This recipe is delicious. I love the tartness of the cranberries and sweetness from the cherries. It makes a wonderful side-dish for your holiday dinners, yet also can be used as a dessert; simply add a dollop of whipped cream, use as a pie filling, or see my recipe for Mini Cranberry & Dried Cherry Danishes with Cream Cheese Frosting.
The relish can also be used as a jam or jelly. It is tasty with biscuits, rolls, croissants, or bread of your choice! Serve the relish in a mason jar for a sweet presentation at Christmas breakfast or anytime!
This recipe is so simple to make! So simple, there are only 4 ingredients. I modified the recipe by omitting half the amount of sugar, since the dried cherries are already sweetened and I don’t like the sauce to be too sugary. Also, I prefer to use fresh cranberries, as they are readily available in stores around the holidays.
Ingredients
- 1 12 oz bag fresh cranberries, rinsed
- 1 cup dried red tart cherries
- 1/2 cup sugar
- 2 cups water
Frozen cranberries may also be used if fresh are not available. Dried cherries are usually available in the bulk section of stores, such as Whole Foods or Sprouts, or any store that offers bulk items of dried fruit. It’s handy if you’re able to buy from the bulk section since you can purchase the exact amount you need, therefore saving money! Pre-packaged dried cherries may also be available, especially around the holidays.
Making the Relish
Rinse the cranberries and add to a medium saucepan.
Add the dried cherries and sugar to the saucepan. Add the water. Stir to incorporate.
Bring to a boil. You will start to hear the cranberries burst and pop! (I just love that part, hearing the bursting of the berries!)
Reduce heat and simmer until sauce thickens and becomes syrupy. Stir occasionally, until almost all of the berries have burst, approximately 20-25 minutes.
Allow the sauce to cool slightly. Transfer to a storage container with a lid. Place plastic wrap directly on top of the sauce and press down to make contact, to seal out any air. Place the lid on the container and store in the refrigerator. Once cooled, you may store the relish in a mason jar if you’d like to enjoy it more as a jam or jelly.
The sauce can be made ahead of time and stored in the refrigerator for a few weeks. Transfer to a serving dish for your holiday meal or store in a mason jar if using to enjoy as a jam or jelly.
This bright red sauce is so festive for the holidays, merry & bright!
Love this recipe? Spread some cheer with Mini Cranberry & Dried Cherry Danishes with Cream Cheese Frosting!
Enjoy!
Festive Cranberry & Dried Cherry Relish
Ingredients
- 1 12 oz bag fresh cranberries
- 1 cup dried red tart cherries sweetened (with apple juice, if possible)
- ½ cup sugar
- 2 cups water
Instructions
- Rinse cranberries and add to a medium saucepan.
- Add the dried cherries and sugar to the saucepan. Add the water. Stir to incorporate.
- Bring to a boil. The cranberries will begin to burst.
- Reduce heat and simmer until sauce thickens and becomes syrupy. Stir occasionally, until almost all of the berries have burst, approximately 20-25 minutes.
- Allow the sauce to cool slightly. Transfer to a storage container with a lid. Place plastic wrap directly on top of the sauce and press down to make contact, to seal out any air. Place the lid on the container and store in the refrigerator.
- The sauce can be made ahead of time and stored in the refrigerator for a few weeks. Transfer to a serving dish for your holiday meal or store in a mason jar if using to enjoy as a jam or jelly.
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