Cranberry sauce with dried cherries from Food & Wine Magazine, November 2014 (page 64) by Justin Chapple

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simplest roast turkey

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on November 23, 2025

    This makes a jammy sauce with little effort. It calls for dried sour cherries (a quibble- 9 oz? my package is 8). My cherries were tart but sweetened so I cut the sugar in half. Even so it was sweet and tasted more of cherries than cranberries. When I made it again for another Thanksgiving dinner, I reduced the number of cherries and halved the sugar. This is an excellent sauce, tart but not too tart. I recommend holding back some of the sugar and cherries and add them to taste as it cooks.

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