Cranberry Cherry Sauce World Cuisine Today Magazine worldcuisinetodayamagazine.com
A nice Cranberry Cherry Sauce is an excellent accompaniment to a Chicken or Turkey Dinner. Consider this recipe for your Thanksgiving and Holiday Season event planning. It's even wonderful on a sandwich with Turkey and Stuffing. Use your imagination, and possibly even jar some for festive Holiday Gifts! Featured in our World Cuisine Today Magazine. More holiday recipes available at: www.worldcuisinetodaymagazine.com
Cranberry Cherry Sauce
One eight ounce package of fresh Cranberries (four cups)
One and a half cups Cherry Juice
Eight ounces of Dried Cherries
One Tablespoon Cinnamon
1/2 teaspoon ground Cardamom
1/4 teaspoon ground Allspice
1/8 teaspoon ground Cloves
One whole Star Anise ground or 1/4 teaspoon Chinese Five Spice Powder
One cup Granulated Sugar or 1/2 cup Maple Syrup
1/2 cup Wildflower Honey or honey mixed with a bit of water to smooth
1) Mix the dried spices in a small bowl and set to the side. In a large soup pot place your Cranberries, Cherry Juice and Dried Cherries.
2) Mix in the Sugar or Syrup, Honey and Spices. Stir thoroughly and bring to a quick boil. Cook at a boil stirring constantly for nine to ten minutes until the berries pop. Reduce to a low simmer for an additional twenty minutes
3) Chill partially covered at least one hour until cool and thickened, if cold sauce is desired.
Serve your Cranberry Cherry Sauce with: Chicken, Turkey, Pork Loin or Brisket. Serve also with a starch such as Mashed Potatoes or Stuffing and fresh Vegetable for a complete meal.
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