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Cranberry Orange Cherry Sauce
  • 1 12 oz bag fresh cranberries
  • 1/3 cup dried sweet red cherries
  • 1 cup sugar
  • 1 cup water
  • pinch of salt
  • 2 tablespoons orange and elderflower marmalade or orange marmalade of your choice
  • 1 ounce Kirsch, optional
  • 4 oranges, for orange cups
  1. In a 3-quart saucepan, mix cranberries, dried cherries, sugar, water and pinch of salt. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally, until cranberries have popped open. Remove from heat, add orange marmalade and kirsch if using. Cool 1 hour. Spoon into bowl and refrigerate at least 1 hour before serving.
  2. When ready to serve, spoon cranberry orange cherry sauce into orange cups or serve in a serving dish.