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Cranberry Cherry Sauce World Cuisine Today Magazine

A nice Cranberry Cherry Sauce is an excellent addition to a chicken or turkey dinner. It's even wonderful on a sandwich with Turkey and stuffing. Use your imagination, and possibly even jar some for festive gifts! Featured in our World Cuisine Today Magazine. More holiday recipes available at:

Cranberry Cherry Sauce


One eight ounce package of fresh Canberries (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

One cup granulated Sugar or 1/2 cup Maple Syrup

1/2 cup Wildflower Honey (optional)


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. Sauce can also be served warm.

Serve your Cranberry Cherry Sauce with: Chicken, Turkey, Pork Loin or Roast Beef as a side item or condiment. Serve also with a starch such as Mashed Potatoes or Stuffing and fresh Green Vegetable for a complete meal.

World Cuisine Today Magazine

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