Originally published November 12, 2008 at 12:00 AM | Page modified November 19, 2008 at 12:13 PM

Recipe: Cranberry Sauce with Sour Cherries and Rum

Makes 3 1/2 cups: 1 bag (12 ounces) fresh cranberries, washed, dried and picked over, ¾ cup dried sour cherries, 1/3 cup sugar, 2/3 cup...

Makes 3 1/2 cups

1 bag (12 ounces) fresh cranberries, washed, dried and picked over

¾ cup dried sour cherries

1/3 cup sugar

2/3 cup red currant jelly

2/3 cup water

¼ cup dark rum

1. In a large saucepan, combine cranberries, sour cherries, sugar, currant 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.)

2. Remove sauce from heat. Stir in rum. Refrigerate at least overnight to thicken sauce. Return to room temperature to serve.

Note: This sauce can be made ahead and refrigerated. The recipe can be doubled.

From "Pasta & Co. By Request" by Marcella Rosene

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