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Thanksgiving: Cranberry Sauce with Sour Cherries & Rum

Source of Recipe


Pasta & Co.






List of Ingredients



• 1 bag (12 ounces) raw cranberries, washed and picked over
  
• 3/4 cup dry sour cherries
  
• 1/3 cup sugar
  
• 2/3 cup currant jelly
  
• 2/3 cup water
  
• 1/4 cup dark rum
  






Instructions



1. In a large saucepan, combine cranberries, sour cherries, sugar, jelly and water. Over low heat, bring to a slow simmer and cook, stirring occasionally, about 5 minutes or until cranberries begin to pop.
   
   
2. Remove sauce from heat. Stir in rum. Refrigerate overnight to thicken sauce. Return to room temperature to serve.
   
   Makes 3-1/2 cups.