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Dried Cherry and Cranberry Sauce
December 26, 2011

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 followed to the letter however, must admit to using a black cherry/cranberry juice blend I found. My only, albeit slight, issue with this recipe is it was a tad 'loose' so I would reduce the juice accordingly next time to allow the sauce to gel a bit thicker. Thank you so much for sharing this gem!

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