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Cherry Cranberry Sauce, And No Turkey In Sight

Sumati Menda • 13 December, 2017

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Cherry Cranberry Sauce, And No Turkey In Sight

Who says you can only enjoy cranberry sauce with turkey? Try out our delicious cherry-infused version for a tart and tangy accompaniment to your festive veggie meals!

 

Cherry Cranberry Sauce, And No Turkey In Sight

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

Ingredients:

  • 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
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

Method:

  • 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!
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! 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!
9 out of 10 based on 52 user ratings
Nutrition facts: 240 calories, 9 grams fat

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