Cranberry Cherry Sauce

• Vegan
• Gluten free

• Produce

  • 1 cup Cherries, tart fresh or frozen
  • 12 oz Cranberries, fresh or frozen

• Condiments

  • 1/2 cup Maple sugar or maple syrup

• Baking & Spices

  • 1/2 cup White sugar or organic evaporated cane juice

• Liquids

  • 1 1/2 cups Water

Found on commonsensehome.com

Description

Ingredients

• 12 ounces fresh or frozen cranberries (3 cups)
• 1 cup tart cherries, fresh or frozen
• 1 1/2 cups water
• 1/2 – 1 cup white sugar or organic evaporated cane juice
• 1/2 cup maple sugar or maple syrup

Directions

• In a colander or strainer, rinse cranberries with cool water, and remove any stems or blemished berries. Measure out cherries, but do not drain or thaw. (If you thaw the cherries too far in advance, their color will fade. Freshly thawed or partially thawed cherries are fine.) Heat water and sugars (or syrup) to boiling in 3-quart saucepan over medium heat, stirring occasionally. (Syrup will result in a thinner sauce.) Continue boiling 5 minutes longer, stirring occasionally. Stir in cranberries and cherries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. As the cranberries pop, they release pectin, which will help to thicken the sauce. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled. Sauce will thicken as it cools. Sugar acts as a preservative, plus the fruit is fairly acidic, so this should hold very well in the refrigerator.

Nutrition