Ingredients for Pasta Co Cranberry Sauce With Sour Cherries And Rum
- Raw Cranberries
- Dried Sour Cherries
- 1 cup granulated sugar
- Red Currant Jelly
- 1/2 cup water
- Dark Rum
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How to Make Pasta Co Cranberry Sauce With Sour Cherries And Rum
- In a large saucepan, combine 12 ounces fresh cranberries, 8 ounces fresh or frozen sour cherries, 1 cup granulated sugar, 1/2 cup cranberry jelly, and 1/2 cup water.
- Over medium-low heat, bring the mixture to a gentle simmer, stirring occasionally. Cook for 5-7 minutes, or until most of the cranberries have burst and the sauce has thickened slightly.
- Remove the saucepan from the heat and stir in 2 tablespoons of dark rum (optional, but highly recommended!).
- Allow the sauce to cool completely before transferring it to an airtight container.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the sauce to thicken further.
- Bring the cranberry sauce to room temperature before serving. Enjoy!
- This recipe easily doubles – make a big batch in early November and enjoy delicious homemade cranberry sauce all season long!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
97g
Fat
0g
Carbs
11g