If you're looking for a deliciously tart and flavorful way to elevate your holiday meal, look no further than cranberry sauce with sour cherries and rum. This sweet-and-sour sauce is a perfect accompaniment to roasted turkey, duck, or chicken, and it's also great on waffles, pancakes, or ice cream.
Let's cook with our recipes!
JELLIED CRANBERRY-CHERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
- Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.
CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM
Steps:
- 1. In a large saucepan, combine cranberries, sour cherries, sugar, currant jelly and water. Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop. (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) 2. Remove the sauce from the heat. Stir in the rum. Refrigerate at least overnight to thicken the sauce. Return to room temperature to serve. Note: This sauce can be made ahead and refrigerated. This recipe can be doubled.
PASTA & CO. CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM
Once you try this you'll never buy canned cranberry sauce again! This recipe is from the book "By Request" from Pasta & Co. a great store in Seattle, WA. If you're ever in the area look it up and stop in.
Provided by Susan Dillard
Categories Sauces
Time 20m
Yield 3 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.
- Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.
- (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) Remove sauce from heat.
- Stir in rum.
- Refrigerate at least overnight to thicken sauce.
- Return to room temperature to serve.
- Serving Notes: Refrigerated, the sauce keeps for at least three months.
- And since it easily doubles, you can make it once in early November and be stocked through the holidays.
Nutrition Facts : Calories 142.8, Fat 0.1, Sodium 9.8, Carbohydrate 33.2, Fiber 2.2, Sugar 24.5, Protein 0.2
DRIED CHERRY AND CRANBERRY SAUCE
This is a wonderful cranberry sauce that I make every Thanksgiving.
Provided by Atriel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h20m
Yield 16
Number Of Ingredients 7
Steps:
- Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 26.3 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.6 g, Sodium 6.5 mg, Sugar 21.5 g
CRANBERRY RUM SAUCE
Make and share this Cranberry Rum Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 35m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Tie the cinnamon, cloves and mace into a spice bag.
- Give it a few good hits with a rolling pin.
- In a large stainless or enamel pot bring the sugar and water to a boil, reduce heat to a simmer stir until sugar is dissolved.
- Add the cranberries and spice bag, simmering 5 minutes more.
- Add the Captain Morgans Rum and simmer for 10 minutes more.
- Remove from heat.
- At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail.
- Freeze for up to 1 month.
- Or Can.
- Ladle hot product into clean, sterile, hot jars.
- Wipe rims and seal.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- Adjust times for higher elevations.
Nutrition Facts : Calories 342.6, Fat 0.3, Sodium 4.8, Carbohydrate 78.2, Fiber 8, Sugar 64.6, Protein 0.7
RUM VANILLA CRANBERRY SAUCE
Cranberry sauce is one of my favorite things-this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that's far from the usual! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.
Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
CHERRY CRANBERRY SAUCE
My mother-in-law makes this super-easy sauce every Thanksgiving. Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork and ham.
Provided by Taste of Home
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.
Nutrition Facts :
FRESH CRANBERRY SAUCE
Steps:
- In a large saucepan, combine the cranberries, sour cherries, sugar, and 1/2 cup water. Over medium-low heat, bring the mixture to a simmer and cook, stirring occasionally, about 5 to 7 minutes, or until the cranberries begin to pop. The cranberries should be tender but not mushy.
- Remove the sauce from the heat and stir in the rum. Cool the sauce to room temperature and refrigerate it overnight to thicken. (You can eat the cranberry sauce the same day, once it cools to room temperature.) Bring the sauce to room temperature before serving.
- Make Ahead
- The sauce will keep, covered, in the refrigerator for up to 3 months.
CRANBERRY SAUCE WITH DRIED CHERRIES
Tart cranberry sauce is sweetened with dried cherries and grated ginger. You can substitute dried cranberries or raisins for the dried cherries.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop. Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.
Tips for Making Cranberry Sauce with Sour Cherries and Rum:
- Use fresh cranberries and sour cherries for the best flavor. - If you can't find sour cherries, you can substitute tart cherries or dried cherries. - Use a good quality rum for the best flavor. - Add a little bit of orange zest or cinnamon for extra flavor. - Serve the cranberry sauce warm or cold. - Cranberry sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.Conclusion:
This cranberry sauce with sour cherries and rum is a delicious and easy-to-make recipe that is perfect for the holidays. It is sure to be a hit with your family and friends. So next time you're looking for a festive and flavorful cranberry sauce, give this recipe a try. You won't be disappointed!
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