This cranberry sauce recipe is a favorite with The Seattle Times staff.
Makes 3 1/2 cups
1 bag (12 ounces) fresh cranberries, washed, dried and picked over
3/4 cup dried sour cherries
1/3 cup sugar
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2/3 cup red currant jelly
2/3 cup water
1/4 cup dark rum
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.
From “Pasta & Co. By Request,” by Marcella Rosene.