DIY: Fresh Cranberry Sauce

I was never a huge fan of cranberry sauce until I tried this delicious sauce. Now, fresh cranberry sauce is  a staple of our Thanksgiving table. This recipe is legendary in the Seattle/Portland area. It’s from Pasta & Co., a Seattle-area gourmet take-out and food shop (great catering). Once you try it you’ll never buy canned cranberry sauce again. If you’re ever in the area look them up.

Try it on your turkey sandwich!

Pasta & Co Cranberry Sauce with Sour Cherries and Rum

Makes 3½ cups

• 1 bag (12 ounces) raw cranberries, washed and picked over
• ¾ cup dry sour cherries
• 1/3 cup sugar
• 2/3 cup currant jelly
• 2/3 cup water
• ¼ cup dark rum

1. 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.

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

Note: The cooked 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.

Refrigerated, the sauce keeps for at least three months.  And since is easily doubles, you can make it once in early November and be stocked through the holidays.

Source: Pasta and Co. By Request by Marcella Rosene also posted in the Seattle Times.