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Nutrition Facts
Serving Size 1 (106g) Recipe makes 8 servings The following items or measurements are not included below: dried sour cherries
Calories 142
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 9mg		0%
Potassium 51mg		1%
Total Carbohydrate 33.2g		11%
	Dietary Fiber 2.3g	9%
	Sugars 24.5g
Protein 0.2g		0%
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Menus using this recipe:

Thanksgiving

Scrapbook Lori

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Pasta & Co. Cranberry Sauce with Sour Cherries and Rum

Recipe #33054 | 20 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Susan Dillard
Jul 3, 2002

Once you try this you'll never buy canned cranberry sauce again! This recipe is from the book "By Request" from Pasta & Co. a great store in Seattle, WA. If you're ever in the area look it up and stop in.

SERVES 8 , 3 1/2 cups (change servings and units)

Ingredients

1 (12 ounce) bag raw cranberries, washed,dried,and picked over
3/4 cup dried sour cherries
1/3 cup sugar
2/3 cup red currant jelly (3/4 of an 11-ounce jar)
2/3 cup water
1/4 cup dark rum

Directions

1
In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.
2
Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.
3
(Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) Remove sauce from heat.
4
Stir in rum.
5
Refrigerate at least overnight to thicken sauce.
6
Return to room temperature to serve.
7
Serving Notes: Refrigerated, the sauce keeps for at least three months.
8
And since it easily doubles, you can make it once in early November and be stocked through the holidays.

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Featured Reviews for This Recipe

From: Scrapbook Lori

On Nov 24, 2006

We made this for Thanksgiving. I think it turned out pretty well, but was very tart. Being the first time I have made Cranberry Sauce, maybe it is supposed to be that way. But I think the next time I make it, I would cook abit longer and maybe add some additional sugar to cut the flavor abit. Overall, it was very easy to make and was very pretty on the table.

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From: greyghost

On Nov 24, 2005

AWESOME side dish for thanksgiving - thank you so much!

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From: sugarpea

On Nov 2, 2004

I din't want to use the rum so I added 2 tsp vanilla. Don't do that. It was WAY too much vanilla and WAY too sweet. Other than that this is a delicious sauce, just much sweeter than I'm used to, even without the vanilla. It does thicken a lot more than my usual sauce in the same amount of time. Cook this one less than you normally would. A very pretty cranberry sauce.

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From: Kat Wood

On Jan 2, 2003

This was awesome! I had many compliments over Christmas with this sauce. I didn't have any red currant jelly, so I used Knott's strawberry preserves. I think probably any red jam or preserves would work. Also, I soaked the dried cherries in the rum before I cooked them. I probably used more cherries than it calls for, too. I served this warm every time, and maybe I cooked it too long because it thickened up on its own. Even those in my husband's family who don't like whole berry sauce, really liked this one.

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