Cherry-Cranberry Sauce
From the kitchen of CarlyTart cranberries and sweet cherries meld into something deeper with warming cinnamon, fresh ginger, and a splash of amaretto. This sauce strikes that perfect balance between bright and rich, making it essential alongside roasted turkey or smeared across warm bread.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 tablespoon unsalted butter
- 11 piece ginger (about 1 inch), peeled
- 11/2 teaspoon cinnamon
- 11/4 cup amaretto
- 11 bag (15 ounces) frozen or fresh cranberries
- 11 bag (10 ounces) frozen cherries
- 11/4 cup sugar
Instructions
Heat butter in a medium saucepan over medium-high heat. Cook ginger and cinnamon until ginger becomes fragrant, 1 to 2 minutes. Carefully add amaretto and cook until liquid thickens and reduces by half, about 1 minute. Add cranberries, cherries, sugar and 1/2 cup water. Cover and bring to a boil. Reduce heat to low and simmer until cranberries break apart and sauce thickens, 20 to 25 minutes. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 week.