EVERYONE HAS A FAVORITE cranberry sauce recipe, made once a year for Thanksgiving, but cranberry sauce is so versatile it really should be a year-round condiment. This is a longtime Pasta & Co favorite, where dried sour cherries add sweetness and depth to the tart cranberries. You can find sour cherries at specialty stores, often in the bulk food section.

　　

Ingredients

makes 2 3/4 cups

　　1 12-ounce bag fresh cranberries, washed and dried

　　3/4 cup dried sour cherries

　　3/4 cup sugar

　　1/4 cup dark rum

　　

Step 1

In a large saucepan, combine the cranberries, sour cherries, sugar, and 1/2 cup water. Over medium-low heat, bring the mixture to a simmer and cook, stirring occasionally, about 5 to 7 minutes, or until the cranberries begin to pop. The cranberries should be tender but not mushy.

　　

Step 2

Remove the sauce from the heat and stir in the rum. Cool the sauce to room temperature and refrigerate it overnight to thicken. (You can eat the cranberry sauce the same day, once it cools to room temperature.) Bring the sauce to room temperature before serving.

　　

Make Ahead

Step 3

The sauce will keep, covered, in the refrigerator for up to 3 months.

　　Pure Flavor