No, this blog has NOT become a food blog... but I made this sauce last night and, once again, realized just how GOOD it is. So, I wanted to share with you. I found this when I first came upon Epicurious, back in 2000. I had never searched for recipes on line before ( imagine that!!), but opened an account, and have used it fairly regularly ever since.
Cranberry Sauce with Dried Cherries and Cloves
- 21/2 cups cherry cider or black cherry cider or cranberry juice cocktail
- 1 8-ounce package dried tart cherries (about 2 cups)
- 1 cup sugar
- 1 12-ounce package cranberries
- 1/4 teaspoon (generous) ground cloves
Bring cider to simmer in heavy, large saucepan. Remove from heat. Add
cherries and let stand 8 minutes. Mix in sugar, then cranberries and
cloves. Cook over medium-high heat until cranberries burst, stirring
occasionally, about 9 minutes. Refrigerate until cold, about 4 hours
(sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover
and keep refrigerated.)
I have to tell you: this is the VERY BEST cranberry sauce around.... unless you prefer the jelly variety!