Рецепт 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.
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 Maple & Brown Sugar Cranberry Sauce, 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 Shredded Brussels Sprouts with Pistachios, Cranberries & Pistachios
- Cookin’ Canuck’s Creamy & Low-Fat Mashed Potatoes
- 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
- Dried Cherry & Orange Cranberry Sauce Recipe
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 12 oz. fresh cranberries
- 1/2 cup water
- 3/4 cup orange juice
- 3/4 cup dried cherries
- 1/4 cup + 3 tbsp (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
Calories 49.8g / Total Fat 0g / Cholesterol 0mg / Sodium 3.8mg / Total Carbohydrates 14.4g / Fiber 1.0g / Sugars 11.8g / Protein 0.3g / WW (Old Points) 1 / WW (Points+) 2
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