Cherry Cranberry Sauce, And No Turkey In Sight

  • Total Time: 20 mins
  • Cook Time: 20 mins
  • Serves: 12


  • 4 cups fresh cranberries
  • 1 cup water
  • 1/2 cup fresh orange juice
  • 1 tbsp finely grated orange zest
  • 1/3 cup maple syrup
  • 1/2 cup cherries
  • pinch of salt
  • 2 tsp grated ginger
  • 5 -6 prunes


  • Heat a large pan on medium. Add all the ingredients one by one.
  • Bring to a boil, then turn the heat down and simmer for 10 - 15 minutes.
  • Some of the cranberries will have burst open. Roughly smash the remaining berries with a spatula or potato masher.
  • Remove from heat, set aside to cool, and then transfer to an airtight container.
  • For best results, allow the sauce to infuse overnight. It can be refrigerated for up to 10 days or frozen for up to a month.
  • Enjoy as a spread or topping with your favorite festive dishes!