Dried Cherry-Cranberry Sauce



Serves 14 (serving size: 1/4 cup)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 25 Minutes

Nutritional Information

Calories 137
Fat 1 g
Satfat 0.1 g
Sodium 3 mg


1 tablespoon canola oil
1/2 cup chopped onion
1 1/4 cups sugar
1/2 cup water
1/4 cup port wine
1/4 teaspoon ground ginger
1 (12-ounce) package fresh cranberries
2 teaspoons grated orange rind
1 cup dried cherries
1 cup cherry juice


1. Heat oil in a medium saucepan over medium-high heat. Add onion, and sauté for 4 minutes. Add sugar and the next 4 ingredients (through cranberries); bring to a boil. Reduce heat, and simmer for 8 minutes or until cranberries pop. Remove from heat, and stir in orange rind.

2. Combine dried cherries and cherry juice in a small saucepan over medium-high heat; bring to a boil. Remove from heat; let stand 10 minutes. Drain. Add drained cherries to cranberry sauce. Serve chilled or at room temperature.

David Bonom,

Cooking Light

November 2011
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