{"id":171,"date":"2019-11-18T09:30:00","date_gmt":"2019-11-18T15:30:00","guid":{"rendered":"http:\/\/outsidevoice.com\/?p=171"},"modified":"2019-11-19T14:32:23","modified_gmt":"2019-11-19T20:32:23","slug":"tmcs-cranberry-cherry-sauce","status":"publish","type":"post","link":"http:\/\/outsidevoice.com\/?p=171","title":{"rendered":"TMc’s Cranberry Cherry Sauce"},"content":{"rendered":"

This is a fruity, very tangy sauce that wants to hang out with your poultry or pork.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

TMc's Cranberry Cherry Sauce<\/h2>\n
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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. I have also been known to pull out a cuplet of this in mid-summer, warm it up in the nuker, then pour it over BlueBell Home Made Vanilla ice cream. Makes a nice mix on an almond butter sammich too. It's a multi-tasker!<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Side Dish<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> Cups<\/span><\/span><\/div>\n\n
Author: <\/span>TMc<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 24<\/span> Ounces<\/span> Fresh Cranberries<\/span><\/li>
  • 1-1\/2<\/span> C<\/span> Dried Cherries<\/span><\/li>
  • 1<\/span> C<\/span> White Granulated Sugar<\/span><\/li>
  • 1<\/span> C<\/span> Pure Maple Syrup<\/span><\/li>
  • 1<\/span> C<\/span> Orange Juice<\/span><\/li>
  • 1<\/span> C<\/span> Unsweetened Cranberry Juice<\/span><\/li>
  • 2<\/span> Whole Cinnamon Sticks<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> Ground Allspice<\/span><\/li>
  • 1\/4<\/span> tsp<\/span> Ground Cardamom<\/span><\/li>
  • 2<\/span> TBSP<\/span> Ginger Liqueur<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Rinse your cranberries thoroughly, and pick out and toss any that look poorly<\/span><\/div><\/li>
    • Put sugar, syrup, juices, and spices into a 4-quart or larger pot (deeper if you hate getting popped by hot liquid)<\/div><\/li>
    • Over medium heat, cook and stir until sugar is dissolved<\/div><\/li>
    • Add dried cherries, cook for 5 minutes<\/div><\/li>
    • Add rinsed cranberries, cook for 10-12 minutes, or until the cranberries have mostly \"popped\" and are starting to soften<\/div><\/li>
    • Turn heat down to low, add liqueur, stir<\/div><\/li>
    • Cook on low for 10-15 minutes more, stirring occasionally<\/div><\/li>
    • Decant into the container you will be cooling this in overnight or at least until it gels enough to work with easily - then pull out your cinnamon sticks<\/span><\/div><\/li>
    • Cool and refrigerate - this is best if you can make it a day before for the flavors to gel overnight<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
        \n
      • First and foremost: if\u00a0 you like sweeter cranberry sauce, definitely increase the sweetener(s). I specifically developed this recipe for my personal year-round consumption because I find all standard canned sauces to be revoltingly sweet.<\/li>\n
      • This base recipe calls for 24 ounces of fresh cranberries (usually 2 of the smaller bags available during the season at most grocery stores); however, you could easily scale up and down as desired.<\/li>\n
      • You can leave the cherries out if you prefer, and add another 12-ounce bag of fresh cranberries to the pot; basically, ensure you are making up the volume difference or things will come out overly runny.<\/li>\n
      • This freezes very well - particularly in smaller servings - I use 4-oz disposable cups with lids, then stack those into a gallon freezer bag for storage.<\/li>\n
      • 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.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        This is a fruity, very tangy sauce that wants to hang out with your poultry or pork. While this sauce…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[15],"tags":[],"class_list":["post-171","post","type-post","status-publish","format-standard","hentry","category-recipes-sides-sauces"],"_links":{"self":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=171"}],"version-history":[{"count":14,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/171\/revisions"}],"predecessor-version":[{"id":310,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/171\/revisions\/310"}],"wp:attachment":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=171"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}