Skillet Cranberry Sauce with Cherries
- Yield 8 servings
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Skillet Cranberry Sauce with Cherries sits in the Vegetables section of Regbie. The card serves 8 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 6 ounces frozen cranberries
- 6 ounces frozen sweet cherries
- ¾ cup apple juice, the cook like Martinelli’s brand
- ½ teaspoon minced fresh ginger
- ¼ teaspoon Diamond Crystal kosher salt
- 2 tablespoons honey, or more to taste (skippable)
Method
Measure out the cranberries and cherries and place them in saucepan. (No kitchen scale? Just use half a 12-ounce bag of cranberries and measure out about an equal amount of frozen cherries. Or measure 1½ cups of frozen cranberries + 1½ cups of frozen sweet cherries. Straightforward peasy.)
Tip in the apple juice, minced ginger, and a pinch of salt.
Raise the contents of the pan to a boil over a hot burner, and then reduce the heat to maintain a gently bubble. Leave the sauce for 8 to 10 minutes or until it’s thickened and the fruit has broken down.
Taste for sweetness and add honey if needed. Cool to room temperature and serve with your Turkey Day dinner—or better yet, make it up to 5 days in advance and keep it in a tightly sealed container in the fridge.
Kitchen notes
- Serving size is calculated as ¼ cup (approximately ⅛ the recipe).
