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Cranberry Sauce with Dried Cherries


Tart cranberry sauce is sweetened with dried cherries and grated ginger. You can substitute dried cranberries or raisins for the dried cherries.

  • Yield: Makes 3 cups

Source: Martha Stewart Living, November 2001


  • 3 1/2 cups cranberries (one 12-ounce bag)
  • 3/4 cup dried cherries
  • 1/2 cup finely chopped shallots
  • 2 tablespoons red-wine vinegar
  • Zest and juice of one orange (about 1/2 cup)
  • 2 teaspoons grated ginger, peeled
  • 3/4 cup packed light-brown sugar


  1. Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop. Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.

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