Jellied Cranberry-Cherry Sauce
- Level: Easy
- Total: 25 min (plus 3-hour chilling)
- Active: 25 min
- 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
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.
