Cranberry sauce with dried cherries
4 servings
50 minutes
Cranberry sauce with dried cherries is a harmonious blend of the tart freshness of cranberries and the sweetness of cherries, creating a rich, deep flavor. This sauce has roots in European cuisine, where cranberries are traditionally used to make various sauces for meat dishes. Dried cherries add depth to the flavor, leaving a pleasant sweet-tart aftertaste. It pairs perfectly with roasted turkey, duck, or even cheeses, adding refined notes to them. Its simplicity makes it accessible even for novice cooks: berries are slowly cooked with sugar and water until they turn into a thick aromatic syrup. It can be served warm or chilled, allowing all its flavor nuances to unfold. Cranberry-cherry sauce will be a great addition to the festive table, bringing a touch of sophistication to traditional dishes.
1
In a saucepan, mix cranberry, cherry, sugar, and water.
- Fresh cranberries: 350 g
- Dried cherries: 1 glass
- Sugar: 1 glass
- Water: 2 glasss
2
Bring to a boil, reduce the heat, and cook until the cranberries start to burst and the liquid turns into syrup, about 20-25 minutes. Transfer to a bowl and cool.
- Fresh cranberries: 350 g
- Dried cherries: 1 glass
- Sugar: 1 glass
- Water: 2 glasss