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Home > Recipes > Sauces > Cherry-Cranberry Sauce

Cherry-Cranberry Sauce

Submitted by: John Albert

Date submitted: 26 June 2012 at 13:06:41

Cover Recipe: "Cherry-Cranberry Sauce."

Cherry-Cranberry Sauce

Total Time:

45 minutes

Originaly Yeild:

4 servings




50 ml,  cranberry juice or sweetened sour cherry juice

75 g,  sugar

12 oz,  fresh or thawed pitted sour cherries or cranberries

50 g,  sweetened dried cranberries or cherries

3 tbsp,  orange marmalade

2 tbsp,  orange juice

2 tbsp,  minced candied orange peel

0.25 tbsp,  allspice


  1. In a medium heavy-bottomed saucepan, combine cranberry juice or sour cherry juice and sugar and bring to a boil. Stir the ingredients constantly until sugar dissolves.
  2. Remove from flame and add fresh cherries or cranberries and dried cranberries or cherries. Bring back to the boil and cook the berries on low flame until the dried berries begin to soften and fresh berries begin to pop, stirring often. This may take about 7 minutes.
  3. Remove from flame and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Transfer to a serving bowl, cover and chill if serving cold. Serving hot will go well with poultry, meat and game meat.

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