Recipe: Pasta & Co Cranberry Sauce with Sour Cherries and Rum

This recipe was tested by Nancy Leson.

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- 1 bag (12 ounces) raw cranberries, washed and picked over
- ¾ cup dry sour cherries
- 1/3 cup sugar
- 2/3 cup currant jelly
- 2/3 cup water
- ¼ cup dark rum

1. In a large saucepan, combine cranberries, sour cherries, sugar, jelly and water. Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.

2. Remove sauce from heat. Stir in rum. Refrigerate overnight to thicken sauce. Return to room temperature to serve.

Note: The cooked cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm, whole cranberries to softer ones that give off more pectin and make a thicker sauce.

From Pasta & Co

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