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
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Dried Cherry & Orange Cranberry Sauce Recipe
Ingredients
- 12 ounces fresh cranberries
- ½ cup water
- ¾ cup orange juice
- ¾ cup dried cherries
- ¼ cup + 3 tablespoons 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
Nutrition
Joe Mac
I love this recipe but have modified it through the years. My middle son grew up hating cranberry sauce but one taste of this and I am required to make it for every holiday meal.
I order dried Bing Cherries from Amazon, use fresh oranges and squeeze the juice. I also add a tbsp or plump pulp and zest. ( Cranberry juice works too). I add a cinnamon stick, tsp of Allspice, pinch of Nutmeg and Sage and finally a hand full of chopped Pecans. I have to make a lot because everybody wants to take some home ! Be prepared to add more sugar, this can be a little on the tart side especially with sour or tart cherries.
Dara
I'm so glad you and your family enjoy this, and that you've found a way to add your own special touches to it.
Sunshine
Hello. I love the low sugar content in this. I don't have any dried cherries, could I use another fruit like apples? Thank you!
Dara
Apples would work. I suggest dicing them into small pieces so that they cook more quickly. You might want to sauté them until they start to soften before adding the rest of the ingredients. Alternatively, you could use unsweetened dried cranberries.
Joe
Just cooked this today, it was surprisingly easy, I think my only critique would be it was slightly too tart. Only dired cherries I could find were labeled 'Dried Sour Cherries' in the bulk section of the local Whole Foods store, maybe that 'sour' is why. Other than that I'll be making this again, I've already added it to my recipe binder! Thanks!
Andrea Campbell
Just finished making it. I added a little more sugar and a touch of cinnamon because I like that in cranberry sauce. I'm anxious to taste it after it's been in the frig all night.
Thanks for the idea with the cherries!
Nutmeg Nanny
Thanks for this recipe 🙂 I bet this tastes really amazing!!
david
Made this tonight for a Thanksgiving potluck on Sunday - really good. Added some grated orange peel having used a fresh orange for the juice.
Megan {Country Cleaver}
I've been on a mission or challenge against myself to leave the Dark Side of the Canned Cranberry sauce. I am finally coming around - and the addition of the cherries has totally got me SOLD on this recipe Dara!
Bianca @ Confessions of a Chocoholic
I would totally eat this by the spoonful too! What a great-looking sauce. I can also imagine it going double duty as a spread or jam substitute 🙂
Sommer@ASP
The is one gorgeous cranberry sauce! The cherries are a wonderful surprise.