1 can Oregon Red Tart Cherries, drained, liquid reserved
1/2 cup sugar
4 cups fresh or frozen cranberries (1 pound)
1 T Orange juice
½-1 T Grated orange rind (to taste, optional)
- In a large saucepan, cook sugar and reserved liquid from the can of cherries over medium heat until sugar is dissolved. Add orange juice, cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes.
- Reduce heat; cook 20 minutes longer or until thickened. Add the grated orange rind.
- Pour into a serving dish. Cover and chill for at least 2 hours.
Makes 3 1/2 cups.