If you haven't made your cranberries for Thanksgiving or were planning on opening a can instead of cooking, let me recommend this recipe. Because they are THAT yummy and they rock my Thanksgiving with the combo tart sweet flavor! And because you KNOW it's me, it's also super fast and super easy to prepare, AND the bonus is that you make it a few days ahead of time.
So if you haven't done it already try it out and I promise you won't be disappointed. Re the dried cherries, I get mine at Sprouts in bulk. It only calls for a cup. But you can try Whole Foods, Trader Joe's... Re why stores now seem to sell cranberries in 12 oz bags instead of a full pound is beyond me! That kinda of thing happens all the time and really messes up my recipes. 'Cause now what am I suppose to do with 8 oz extra of fresh cranberries from the remaining bag!
1 lb of fresh cranberries, rinsed
2 c sugar
1/2 c. orange juice
1/2 c. cranberry juice
zest of 1 orange
1 c dried cherries
In pot combine cranberries, sugar, juices and orange zest. Cook over medium heat till slow boil until berries pop open, about 10 minutes. Stir in cherries. Remove from heat and cool to room temperature. Cover and refrigerate.
|Throw it all in a pot, minus the dried cherries|
|Boil till the cranberries pop. You can see them starting to pop here.|
|Plop in the dried cherry and cool.|