Holiday Cooking | November 24, 2014

Fresh Cranberry, Orange and Dried Cherry Sauce

Fresh Cranberry, Orange and Dried Cherry Sauce

If you have a food assignment for Thanksgiving, and you are hesitant to try anything too risky, this is your dish. Fresh Cranberry, Orange and Dried Cherry Sauce is guaranteed a  homemade success.
Make a double batch, scoop into a mason jar, tie with string and you’ll have the perfect hostess gift.
Only 3 more days!
Happy Thanksgiving week.
Fresh Cranberry, Orange and Dried Cherry Sauce

Fresh Cranberry, Orange and Dried Cherry Sauce

Fresh Cranberry, Orange and Dried Cherry Sauce

Fresh Cranberry, Orange and Dried Cherry Sauce

Fresh Cranberry, Orange and Dried Cherry Sauce

Author abountifulkitchen

Ingredients

  • 11/2 cups water
  • 1 cup sugar white or brown
  • 1 teaspoon cinnamon
  • 2-3 tablespoons orange juice concentrate* optional
  • 8 oz dried cherries**
  • 1 10-12 oz bag of fresh cranberries

Instructions

  1. In a medium saucepan, stir together water, sugar, cinnamon and 2-3 tablespoons orange juice concentrate. Bring to a boil. Reduce the heat to medium.
  2. Add the fresh cranberries and dried cherries. Cook for about another 3-4 minutes, until cranberries pop and mixture thickens a bit. Don't worry, it will continue to thicken as it cools.
  3. Let cool, then pour into dish or jars, cover and set in refrigerator until ready to serve.
  4. Yields enough sauce for approx 8-12 adults, depending on if they are cranberry sauce lovers, or not 🙂 Keeps for about 1 month.

Recipe Notes

-*the oj concentrate is optional. I thaw (or partially thaw) a frozen container of oj and scoop straight from the can.-**some dried cherries have sugar added, some do not. Either works for this recipe.-you may partially cover the saucepan if the berries are splattering as they burst.

16 thoughts on “Our Favorite Pumpkin Pie

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  1. When you say “prepared pie crust” that doesn’t mean that you pre-bake them, does it? Sorry, I am a pie newbie. Thanks in advance

    1. Hi Jane,
      I am not sure, I haven’t used frozen pie crust? I am almost certain the directions for use will be on the packaging! Thanks for reading ABK and Happy Thanksgiving!
      xo
      Si

    1. Hi Sallee, I use a 20 oz can for this recipe because it makes two pumpkin pies. If you’re just making one, definitely use a 12 oz can. Thanks for asking!
      xo
      Si

  2. You recipe is almost excatly like Libby’s, other than your addition of vanilla. A significant difference is the ratio of pumpkin to all the other ingredients. You doubled everything else above the Libby’s recipe, but left the pumpkin at 29 oz. Was this a technical error, or did you really double the evaporated milk, eggs and everything else?

    1. Hi Rita, I doubled the recipe because it makes 2 pumpkin pies, if you want to just make one pie, then definitely halve the ingredients. Thanks for asking!
      xo
      Si

    1. Hi Lindsay, I usually don’t blind bake or seal with egg wash before filling for this pumpkin pie recipe, I immediately place the filling in the unbaked pie crust and bake! Hope this helps and thank you for asking,
      xo
      Si

  3. 5 stars
    This pie was so delicious and easy to make!! I’m only 16 but it only took me about 45 minutes to make and then the bake time and that was it! My family couldn’t believe how good the crust was so go check out her recipe for that!!