For all of November, and most of October if I’m honest, I’ve had a terrible bout of writer’s block. It’s not lack of topics, the “what,” that has me flummoxed; there are plenty of topics – big topics, sensitive topics and juicy topics. However, approaching them, the “how,” has confounded me for weeks.
So, as we move into December, I find myself tardy on both this recipe’s relevancy and the announcement of my not-so-recent career resignation after 15 years. I’ve spent the majority of the last two and a half weeks in my bathrobe without any rush to return to the workforce (or post, obviously).
Cranberry Sauce with Dried Cherries and Cloves
- 2 ½ cups cherry cider or tart cherry juice
- 1 8-ounce package dried tart cherries
- 1 cup sugar
- 1 12-ounce package fresh cranberries
- ¼ teaspoon (generous) ground cloves
- In a large saucepan, combine cider or juice with dried cherries. Bring to simmer. Remove from heat and let stand for 8 minutes to soften cherries.
- Add sugar, cranberries and cloves. Cook over medium high heat until cranberries burst, stirring occasionally, about 8-10 minutes.
- Refrigerate until cold, about 4 hours. Can be made 4 days in advance.