Fresh Cranberry Sauce

1. 1

   In a large saucepan, combine the cranberries, sour cherries, sugar, and 1/2 cup water.

2. 2

   Over medium-low heat, bring the mixture to a simmer and cook, stirring occasionally, about 5 to 7 minutes, or until the cranberries begin to pop.

3. 3

   The cranberries should be tender but not mushy.

4. 4

   Remove the sauce from the heat and stir in the rum.

5. 5

   Cool the sauce to room temperature and refrigerate it overnight to thicken.

6. 6

   (You can eat the cranberry sauce the same day, once it cools to room temperature.)

7. 7

   Bring the sauce to room temperature before serving.

8. 8

   The sauce will keep, covered, in the refrigerator for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.