You can substitute dried cranberries or raisins for the dried cherries in this recipe.
Recipe information
Yield
makes 3 cups
Ingredients
3 1/2 cups cranberries (1 12-ounce bag)
3/4 cup dried cherries
1/2 cup finely chopped shallots
2 tablespoons red-wine vinegar
Zest and juice of 1 orange (about 1/2 cup)
2 teaspoons grated peeled fresh ginger
3/4 cup packed light-brown sugar
Preparation
Combine the cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until the cranberries pop. Reduce heat to low; cook, stirring occasionally, until the cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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