I love a good, chunky cranberry sauce and think it pairs perfectly with turkey, and is a lovely addition to a turkey sandwich. However, a little goes a long way with cranberries and inevitably, every year, we have too much sauce left over. I was originally determined to not make cranberry sauce this year, but to buy a small jar or container of it instead. However, I happened to find an 8 ounce bag (as opposed to the typical 12 ounce bags) and thought that might make the right amount for our small Thanksgiving this year.
I found some cranberry sauce recipes that called for port, but I decided to try making it with slivovitz instead. I’ve made slivovitz for the past few years and it makes a really lovely accompaniment to most desserts at a dinner party, but I really love finding new ways to use it in a dish. And it works beautifully in this dish. If you don’t have any homemade stuff on you (make it next year!), feel free to substitute port in this recipe.
While this would be great on a Thanksgiving table, this would also go great as a side to a pork tenderloin or roast chicken.
Cranberry Sauce with Dried Cherries
Yield: about 1 cup
- 1 cup slivovitz (or port)
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1/4 cup dried cherries
- rosemary sprig
- 1/4 teaspoon ground black pepper
- 8 ounces cranberries
- 1/2 cup sugar
Add the slivovitz (or port), vinegar, brown sugar, cherries, rosemary and pepper to a medium pot.
Bring to a boil, then reduce the heat to medium to simmer and allow the liquid to reduce, about 10 minutes.
Remove the rosemary and add the cranberries and sugar.
Bring to a lively simmer and cook until most of the cranberries have popped, about 6-8 minutes.
Cool and serve cold or at room temperature.