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Jellied Cranberry-Cherry Sauce

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Jellied Cranberry-Cherry Sauce

Name: Jellied Cranberry-Cherry Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pound cranberries (fresh or frozen); 2 cups sugar; 1/2 cup tart cherry juice; 1/2 cup dried cherries; 1 sprig rosemary; Kosher salt

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Level: Easy

Total: 25 min (plus 3-hour chilling)
Active: 25 min

Yield: 6 to 8 servings

Level: Easy

Total: 25 min (plus 3-hour chilling)
Active: 25 min

Yield: 6 to 8 servings

Ingredients

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1 pound cranberries (fresh or frozen)

2 cups sugar

1/2 cup tart cherry juice

1/2 cup dried cherries

1 sprig rosemary

Kosher salt

Directions

Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

Cook’s Note

Make-Ahead Plan: Cooked cranberry sauces like these will keep in the fridge, covered, for up to 2 weeks. Cranberry relishes will keep for about a week.