Brought to us by Jessica
2 1/2 cups cranberry juice
1 cup golden brown sugar, packed
1 cinnamon stick, broken in half
1/4 tsp ground allspice
1 6-ounce package dried cherries (tart or not)*
1 12-ounce bag cranberries
—
Bring first juice to a boil in a medium saucepan and stir in the sugar until it dissolves. Add cherries and cook for 2 minutes.
Add cranberries and cook until berries pop, stirring occasionally. This will take about 10 minutes.
Transfer to a large bowl, cover and chill overnight. Discard cinnamon stick before serving.
Serve cold or at room temperature.
Jessica’s Notes:
- I cooked on medium-high heat throughout
- I added the allspice and cinnamon stick at the same time as adding the brown sugar
Makes about 4 cups.
Source: Slashfood
