Food Recipes Sauces, Condiments and Preserves Cranberry Sauce Sweet-Tart Cranberry-Cherry Sauce 5.0 (5,800) 2 Reviews Dried sour cherries bring a bold, fruity sweetness to this vibrant, bright cranberry sauce. By Dana Cowin Dana Cowin Dana Cowin is an editor, author, and podcast host. She was the editor-in-chief of Food & Wine for over two decades. During her tenure, Cowin introduced the brand's iconic awards for Best New Chefs and Most Innovative Women in Food & Drink. Food & Wine's Editorial Guidelines Updated on October 11, 2024 Save Rate PRINT Share Close Photo: © John Kernick Active Time: 25 mins Total Time: 55 mins Yield: 3 cups Jump to recipe Cranberries alone have a bright flavor that's tart and a bit bitter. The sweetness and warmth added to the tart berries make a wonderful pairing when cooked with sugar and spices. Adding cherries to cranberries has a similar effect, lending a balance of dark, berry-like juiciness to the bright tartness of cranberries. It's this flavor combination that shines in Dana Cowin's cranberry-cherry sauce. It's a simple recipe that doesn't need to be complicated. Bold, juicy flavors of cherries cook down with plump, tart cranberries. Sugar adds to the sweetness, while orange juice adds to the bright tartness. It's a dazzling cranberry sauce with shine and sparkle, which will undoubtedly add a little sparkle to your holiday table. Frequently Asked Questions Can you make this with dried cranberries? If you can't source fresh cranberries, try this cranberry-cherry sauce with dried berries. However, they won't cook up as plump and juicy as fresh cranberries, so you'll likely need to cook your sauce longer and/or add more liquid to achieve the same tender, jelly-like consistency. What else can I add to my cranberry-cherry sauce? This recipe is perfect just as it is, but if you want to add more autumnal spice, simmer a cinnamon stick with the cranberry-cherry sauce mixture for a warm undertone. For even more wintry zing in your sauce, simmer grated ginger and orange zest with the mixture. Notes from the Food & Wine Test Kitchen When buying dried cherries, you'll find both sweetened and unsweetened options. Either will work well in this recipe; go with sweetened if you like a sweeter sauce or unsweetened if you want more tartness to come through. Make ahead The sauce can be refrigerated for up to one week. Serve chilled from the fridge or let it come to room temperature before serving. Cook Mode (Keep screen awake) Ingredients 1 pound fresh or thawed frozen cranberries (4 cups) 1 1/2 cups dried sour cherries (9 ounces) 1 1/2 cups sugar 1/2 cup pure cranberry juice 1/4 cup fresh navel orange juice (from 1 orange) Kosher salt Directions In a medium saucepan, stir together the cranberries, cherries, sugar, cranberry juice, and orange juice. Bring to a simmer. Cook over moderate heat, stirring occasionally, until the cranberries burst and the sauce is jammy, about 15 minutes. Scrape the cranberry sauce into a heatproof bowl, and let cool completely. Season with salt, and refrigerate until chilled. Serve the sauce cold or at room temperature; stir in a few tablespoons of water if the sauce is too thick. Originally appeared: November 2014 Rate It Print