Ingredients8 h 20 m servings 107 cals
- 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.
Per Serving: 107 calories; 0.1 g fat; 26.3 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition
ReviewsRead all reviews 18
This is really a lovely recipe! The subtle layering of flavors and the perfect contrast between sweet and tart were heavenly. This will be replacing my nice, but boring old standard recipe. I fo...
Good balance of tart and sweet. I actually served this warm, instead of cooling it down to top pork chops. Only alteration to the recipe was a little cornstarch/water mixture to thicken it som...
Wonderful. Because I like the flavor of orange zest I *was* going to zest some orange peel into it. Not finding my zester, I said "What the heck?" and quartered an orange and threw it in the p...
I made this tonight and wow, is it ever delicious! The two fruits are really great combined, and the cinnamon and allspice are perfect. Nothing overwhelms other flavors. I can't do sugar bein...
I made this for the first time today and it was an instant hit! Loved the combination of cranberries and cherries, which made it taste familiar yet very different than the run-of-the-mill cranb...
This was the first time I made homemade cranberry sauce ever, and it was so easy and delicious. I made it for Thanksgiving dinner and everyone really loved it. Even my husband, who only eats ...