Pasta & Co. Cranberry Sauce With Sour Cherries And Rum - cooking recipe

Ingredients

1 (12 ounce) bag raw cranberries, washed,dried,and picked over
3/4 cup dried sour cherries
1/3 cup sugar
2/3 cup red currant jelly (3/4 of an 11-ounce jar)
2/3 cup water
1/4 cup dark rum

Preparation

In a large saucepan, combine cranberries, sour cherries, sugar, 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.) Remove sauce from heat.
Stir in rum.
Refrigerate at least overnight to thicken sauce.
Return to room temperature to serve.
Serving Notes: Refrigerated, the sauce keeps for at least three months.
And since it easily doubles, you can make it once in early November and be stocked through the holidays.