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Paleo-ish Sour Cherry Cranberry Sauce

Sour Cherry Cranberry Sauce
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A deliciously decadent sour cherry cranberry sauce. This gem of a recipe is sure to jazz up your already fabulous Thanksgiving Dinner!

  • Author: Amelia
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 65 mins
  • Yield: ~ 2 cups
  • Category: Holidays
  • Cuisine: Thanksgiving

Ingredients

Scale
  • ~ 8 Shallots, 1″ in diameter
  • 1 tbsp + 1 tsp Lard
  • 5 tbsp Sugar
  • 1/4 cup White wine vinegar
  • 1/2 cup White Vermouth (or dry white wine like a pinot grigio)
  • 1/2 tsp Salt
  • 1/2 cup Dried sour cherries
  • 1 cup-ish fresh (or thawed frozen) Cranberries
  • 1/4 cup Water

Instructions

  1. Chop the pointy ends of the shallots off, and peel the dry skin off with your handy paring knife.
  2. Separate the shallots into cloves, or, if they’re big, chop them in half from the North pole to the South pole. Make sure the roots are intact at the end of each piece of shallot so that they stay together in the sauce!
  3. Trim the little root hairs down to the base of the shallot so that they’re not in the sauce as well.
  4. In a heavy saucepan, melt the lard, and toss the shallots in it until coated well.
  5. Add sugar and 1 tbsp of vinegar.
  6. Stir mixture over medium-low heat until it turns a golden caramel colour. It should take about 10-15 mins.
  7. Add remaining vinegar, Vermouth & salt, and let everything come to a boil for 1 min.
  8. Add the dried sour cherries, and simmer, covered for about 30 mins, or until the shallots are really soft (i.e. still have their shape but aren’t difficult to push a spoon through)
  9. Add cranberries and water.
  10. Boil for about 10 mins, until the cranberries burst.

Notes

Inspired by Gourmet’s “Cranberry, Shallot, and Dried-Cherry Compote” from their November 1995 issue.

Nutrition

Keywords: Cranberry sauce, Sour cherries, Thanksgiving, Holidays, Sauce

Find it online: https://www.paleo-ish.ca/sour-cherry-cranberry-sauce/