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
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
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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.
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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.
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Let cool, then pour into dish or jars, cover and set in refrigerator until ready to serve.
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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.
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Making this today. I'm trusting in your recipe amazingness! There are so many pumpkin pie recipes out there!
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
Hi Natalie, no need to pre bake the pie crust, just fill with the filling and bake. Thanks for your question!
xo
Si
What if I have a frozen pie crust because I’m spending time on all the other things? Do you fill it frozen or bake it first?
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
Half the recipe if making just 1 pie?
Yes, Justine, just half the recipe for one pie. Thanks for asking!
xo
Si
Did you mean one 12 oz can of evaporated milk instead of 20 oz can? Thanks!
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
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?
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
If using you flaky pie crust recipe, do you need to blind bake? Or just seal with egg wash before filling?
Thanks!!
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
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!!
I made my first pumpkin pie for Thanksgiving this year and thanks to this recipe it was a hit! Super easy recipe to follow and it was a smash!
This is a family favorite recipe and always turns out perfect! There isn’t a better crust recipe out there.