Pasta & Co. Cranberry Sauce With Sour Cherries And Rum

1. 1

   In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.

2. 2

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

3. 3

   (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.) Remove sauce from heat.

4. 4

   Stir in rum.

5. 5

   Refrigerate at least overnight to thicken sauce.

6. 6

   Return to room temperature to serve.

7. 7

   Serving Notes: Refrigerated, the sauce keeps for at least three months.

8. 8

   And since it easily doubles, you can make it once in early November and be stocked through the holidays.

* Per serving · 4 servings · Values may vary.

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