Food Recipes Sauces, Condiments and Preserves Cranberry Sauce Cranberry Sauce with Dried Cherries 5.0 (5,800) 2 Reviews Adding dried sour cherries to this chunky cranberry sauce makes it appealingly sweet and tart. By Dana Cowin Dana Cowin Dana Cowin is an editor, author, and podcast host. She was the editor-in-chief of Food & Wine for over two decades. During her tenure, Cowin introduced the brand's iconic awards for Best New Chefs and Most Innovative Women in Food & Drink. Food & Wine's Editorial Guidelines Published on December 1, 2014 Rate PRINT Share Close Photo: © John Kernick Total Time: 25 mins Yield: 3 cups Ingredients 1 pound fresh or thawed frozen cranberries (4 cups) 1 1/2 cups dried sour cherries (9 ounces) 1 1/2 cups sugar 1/2 cup pure cranberry juice Juice from 1/2 navel orange (1/4 cup) Kosher salt Directions In a medium saucepan, combine all of the ingredients except the salt and bring to a simmer. Cook over moderate heat, stirring occasionally, until the cranberries burst and the sauce is jammy, about 15 minutes. Scrape the cranberry sauce into a heatproof bowl and let cool completely. Season with salt and refrigerate until chilled. Serve the sauce cold or at room temperature; stir in a few tablespoons of water if the sauce is too thick. Make Ahead The sauce can be refrigerated for up to 1 week. Originally appeared: November 2014 Rate It Print