FRESH CRANBERRY SAUCE
Steps:
- 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.
- 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
- The sauce will keep, covered, in the refrigerator for up to 3 months.
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