Every year I make a different variation of cranberry sauce. Here is this year’s from the Penzey’s catalog:
Cranberry Cherry Sauce
1 cup dried cherries
1 cup apple juice
3 cups fresh whole cranberries
1 cup sugar
1 cup water
1/2-1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp nutmeg
Soak cherries in apple juice overnight.
The next day, pour cherries and liquid into saucepan along with cranberries, sugar and water and bring to a simmer.
Stir occasionally and make sure that the mixture does not boil dry.
Simmer until berries pop.
When the sauce has thickened (and it will continue to thicken as it cools), taste and add more sugar if you like.
Remove from heat and stir in cinnamon, vanilla and nutmeg.
Allow to cool and then refrigerate until ready to serve.
Makes 10-12 servings.