Friday, November 28, 2008

Cherry Cranberry Sauce

Makes 8 Servings

1 12oz. bag fresh cranberries
1/3 cup dried cherries
1 cup sugar
1 cup water
2 tablespoons orange marmalade


Mix cranberries, sugar and water in saucepan over high heat. Bring to boiling then reduce heat to low and simmer uncovered 10-12 minutes, uncovered, until cranberries have popped open. Stir in marmalade and let mixture cool for an hour. Spoon sauce into a serving dish and cover and refrigerate an additional hour until chilled.

I have never been a fan of the canned cranberry sauce, but fresh I can do! This is delicious, and the surprise of getting a bite of cherry here and there gives it a great flavor and newness to an old favorite.

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