Thanksgiving isn’t the time for experiments. The family gathered around our table crave the classics – the flavors from childhood Thanksgivings past. But, I’m never satisfied with the classics – even new classics. I want to play. When I hit upon “The Ultimate” sweet potato casserole recipe, I swear it will be my go-to recipe for all the years to come. Yet, by next November, there are three new recipes I want to try. I’m always experimenting, always trying something new…except for my Cranberry Sauce. What could possibly be special about cranberry sauce? The C-sauce doesn’t play starring role. Frankly, it’s not even a co-star. Cranberry sauce lands somewhere in the chorus, but I couldn’t imagine my Thanksgiving table without it. And it has to be this version. The warming spice and tart cherries pair perfectly with the cranberries – elevating the sauce just so, but not too much. Classic, with a twist. So, from my Thanksgiving table to yours…
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 a week in advance.