![Cranberry Sauce with Dried Cherries](https://cdn.statically.io/img/www.foodandwine.com/thmb/ik6IrxF1T3PAiAguwwJOGzx5iyE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201411-xl-cranberry-sauce-with-dried-cherries-fcc200e0af0f456695fdf21f26790cc8.jpg)
Ingredients
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1 pound fresh or thawed frozen cranberries (4 cups)
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1 1/2 cups dried sour cherries (9 ounces)
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1 1/2 cups sugar
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1/2 cup pure cranberry juice
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Juice from 1/2 navel orange (1/4 cup)
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Kosher salt
Directions
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In a medium saucepan, combine all of the ingredients except the salt and bring to a simmer. Cook over moderate heat, stirring occasionally, until the cranberries burst and the sauce is jammy, about 15 minutes. Scrape the cranberry sauce into a heatproof bowl and let cool completely. Season with salt and refrigerate until chilled. Serve the sauce cold or at room temperature; stir in a few tablespoons of water if the sauce is too thick.
Make Ahead
The sauce can be refrigerated for up to 1 week.