So good with the Thanksgiving turkey, and even better the next day on a turkey sandwich!
Cherry Cranberry Sauce
1 1/2 cups sugar
1 1/2 cups water
4 cups fresh or frozen cranberries (about 1 lb.)
1 (14 1/2 oz.) can pitted dark cherries, drained
In a large saucepan, cook the sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat and cook 20 minutes longer until thickened. Pour into serving dish, cover and chill for at least 2 hours.
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