Top | Jamsa, Salsas, Sauces, Condiments

My Favorite Cranberry Sauce

(recipe, Katie Hickey)


The original recipe also called for chopped crystallized ginger, which I've tried, and I like it better without. The ginger tries to take over.


  1. 24 oz. apricot preserves
  2. ¾ cup raspberry vinegar, or ¾ cup white distilled vinegar plus 1 ½ tsp raspberry preserves
  3. A pinch of salt
  4. ¼ tsp. ground cloves
  5. ¼ cup Grand Marnier
  6. 2 bags fresh cranberries, nasty ones discarded
  7. 1 0.25 cup dried tart cherries


  1. In a large, heavy-bottomed saucepan, combine the apricot preserves, raspberry vinegar (or vinegar and raspberry preserves), salt, cloves, and Grand Marnier. Stir to mix, and place over medium-high heat. Bring the mixture to a boil, and continue to cook – it will bubble aggressively, and you should stir regularly to keep it from scorching – for about 10-15 minutes, or until it has thickened slightly. Reduce the heat to medium, add the cranberries, and cook until they are soft but not popped. [I know that they’re ready when I hear one or two of them pop; that’s a good indicator that most of them must be getting pretty soft.] Add the cherries, stir well, and remove from the heat. Cool completely before serving. The chutney will thicken considerably as it cools