Chris Evers ALWAYS makes great food, so we asked for one of her favorite holiday recipes to share with you all. Here’s what she picked:
Chris’ Cranberry & Dried-Cherry Sauce
*Adapted from a Bon Appetit Recipe*
Servings: Makes about 4 cups.
1 12-ounce container frozen cranberry juice cocktail, thawed
1 cup water
1 cup (packed) golden brown sugar
1 cinnamon stick, broken in half
¼ teaspoon ground allspice
¼ teaspoon nutmeg
1 6-ounce package dried tart cherries (raisins or dried cranberries can be substituted)
1 12-ounce bag cranberries
Bring first 6 ingredients to boil in medium saucepan over medium-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.) Discard cinnamon. Serve cold or at room temperature.