Cherry / Cranberry Sauce

Cherry / Cranberry Sauce Recipe

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Cassie *


This sauce goes great with any poultry dish... This recipe makes one cup. I triple the recipe when I make it for the Holidays.



★★★★★ 2 votes

1 cup
15 Min
15 Min
Stove Top


  • 1/2 c
  • 1/2 c
  • 1 c
    fresh cranberries
  • 1/2 c
    dried cherries
  • 1 Tbsp
    cider vinegar
  • 1 Tbsp
    brown sugar
  • 2 tsp
    fresh ginger root, finely grated
  • 1/2 Tbsp
  • 1 1/2 tsp
    fresh orange zest, grated

How to Make Cherry / Cranberry Sauce


  1. In a medium sauce pan over medium heat, combine the granulated sugar and water. Stir until the sugar completely dissolves; then bring to a boil.

    Add the fresh cranberries, dried cherries, brown sugar, grated fresh ginger root, orange zest, and ground cinnamon. Mix well.

    Lower the heat and simmer until thickened.

    Remove from the heat, allow the sauce to cool, and then refrigerate.

    The sauce can be refrigerated for approximately 1 week. It can also be frozen.


Printable Recipe Card

About Cherry / Cranberry Sauce

Course/Dish: Fruit Sides, Fruit Sauces
Main Ingredient: Fruit
Regional Style: American

Show 6 Comments & Reviews

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