4 Reviews of Pasta & Co. Cranberry Sauce with Sour Cherries and Rum

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.

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.

From: greyghost

On Nov 24, 2005

AWESOME side dish for thanksgiving - thank you so much!

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.