Pasta & Co Cranberry Sauce with Sour Cherries and Rum
I'm counting down by sharing some of my favorite Thanksgiving recipes, starting with this cranberry sauce. Every year Pasta & Co makes this sauce from early November until late December, and is available in their prepared Thanksgiving meal. And the best part: you can make this sauce up to three months in advance (not that you'd need that long to prep for your Thanksgiving meal).
Pasta & Co Cranberry Sauce with Sour Cherries and Rum
(makes about 3 1/2 cups)
1 (12 oz) bag raw cranberries, washed, dried, and picked over
3/4 cup dried sour cherries
1/3 cup sugar
2/3 cup Red Currant jelly
2/3 cup water
1/4 cup dark rum
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. 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, and stir in rum. Refrigerate at least overnight to thicken sauce. Return to room temperature to serve.
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