TMc’s Cranberry Cherry Sauce

This is a fruity, tangy sauce that wants to hang out with your poultry or pork.

TMc's Cranberry Cherry Sauce
Prep time
Cook time
Total time
While this sauce is delicious with poultry of all kinds, it really comes into its own as an accompaniment for DMc's Smoked Boneless Pork Loin or a nice ham. Although, it's mighty fine on a nice roll with some turkey, mayo, and lettuce...
Recipe type: Side Dish
Cuisine: American
Serves: 6 Cups
  • 2 (two) 12-oz Bags Fresh Cranberries
  • 1-1/2 C Dried Cherries
  • 1 C White Sugar
  • 1 C Pure Maple Syrup
  • 1 C Orange Juice
  • 1 C Unsweetened Cranberry Juice
  • 2 Whole Cinnamon Sticks
  • 1/2 tsp Ground Allspice
  • 1/4 tsp Ground Cardamom
  • 2 TBSP Ginger Liqueur
  1. Put sugar, syrup, juices, and spices into a 4-quart or larger pot (deeper if you hate getting popped by hot liquid)
  2. Over medium heat, cook and stir until sugar is dissolved
  3. Add dried cherries, cook for 5 minutes
  4. Add rinsed cranberries, cook for 10-12 minutes, or until the cranberries have mostly "popped" and are starting to soften
  5. Turn heat down to low, add liqueur, stir
  6. Cook on low for 10-15 minutes more, stirring occasionally
  7. Cool and refrigerate - this is best if you can make it a day before for the flavors to gel overnight
~This freezes very well - particularly in smaller servings - I use 5-oz disposable cups with lids, load 4 ounces into each, then put those into a gallon freezer bag for storage.
~If you don't have a ginger-based liqueur (I use King's Ginger), I would probably use either an orange or raspberry liqueur, or maybe just some plain brandy.