Saturday, November 20, 2010

Sour Cherry-Orange Cranberry Sauce

Makes About 1.5 Cups
6oz Fresh Cranberries (about 1.25 cups)
Zest and Juice (about 1/2 cup) of 1 Orange 
1/3 cup Dried Sour Cherries or Cranberries (unsweetened or juice sweetened)

  1. Mix all ingredients in a small saucepan and cook over medium heat until fresh cranberries are popped and broken down, about 10 minutes.
  2. Remove from heat and let cool or serve warm, if desired. 
Sauce/chutney will be thick, so feel free to add water to thin it out a bit; I like mine thick.

I was watching this show on the Food Network yesterday and was inspired by a cranberry sauce made by this company, in Portland, OR. They add dried cranberries to their preserves...what a great idea! So, here's my sugar, but delicious and tart. Enjoy!

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