Recipe November 2017

Cranberry Cherry Sauce

Why buy jellied cranberry sauce in a can when delicious, healthful cranberries are available fresh or frozen? This sauce is an easy made-from-scratch version. Not too tart. Not too sweet. Serve it with finely grated and orange or lemon rind.


Cranberry Cherry Sauce

Serves: Makes 2 ½ cups


  • 1¼ cup spiced apple cider
  • 4 oz dried cherries
  • ¼ cup maple syrup
  • 6 oz fresh or frozen cranberries
  • ¼ teaspoon ground cinnamon
  • Dash of allspice and ground clove (optional)


1. In a medium saucepan, bring cider to a slow boil.
2. Remove from heat and add cherries. Let stand for 15 minutes.
3. Add all other ingredients and return to heat. Bring to a slow boil and turn heat down to medium-low, stirring frequently. Simmer until most cranberries have burst (about 5-10 minutes). Refrigerate for at least 4 hours before serving, sauce will thicken upon cooling.

2 tablespoons: 22 calories, 0g protein, 6g carbohydrate, 0g fat, 0g sat fat, 0g mono fat, 0mg cholesterol, 1g fiber, 1mg sodium, 2g added sugar

Seasoned Cook

If you can’t find spiced apple cider at your grocery store, steep the cider in mulling spices for at least 15 minutes after you remove from heat. For garnish finely grate and orange or lemon rind.

CHI St. Vincent