Special Cranberry Sauce made with Cherries!
Hello friends, today I am going to share my secret recipe for this mouth-watering dish. Bring the flavor of the season to your holiday feast with this homemade cherry cranberry sauce. The perfect side for Roasted Turkey. You are going to love it!
Recipe Video
Ingredients
- 1 tablespoon Sweet Butter
- 1 Red Onion minced
- 2 x 12 ounce bags Cranberries
- 1 cup Dried Cherries
- 2 cups Orange Juice
- 1 dash of Hot Sauce
- Salt and Pepper to taste
- 1 ½ cups Sugar
- 1 small can of Tangerine slices
- ¼ cup Chambord
- 1 tablespoon Mint Leaves finely chopped
Instructions
Makes 2 Cups
- In a heavy saucepan heat the olive oil, when hot add the onion and cook until light golden brown. Add the remaining ingredients except the Chambord and the min. Cook for 30 minutes or until the berries pop. If they have not all popped after 30 minutes use your potatoes smasher to pop them. DO NOT USE AN IMMERSION BLENDER.
- Add Chambord, mint, tangerine and adjust seasoning with salt and pepper to your liking.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Chef, Jean-Pierre Merry Christmas ! I followed your cranberry recipe. It’s DIVINE !!! I have to stop sampling if I want any left to serve. Secretly I want to keep the whole thing for just me 🙂 We are having lamb and I think this will be a great compliment.
My best wishes to you and all the foodies out there. Bon Apetit
Awesome! So glad you enjoyed the recipes! 😊
What can you use if can’t find tangerine in can
Pineapple, peaches cut into very small dice 😊
Thank you for the inspiration chef! I decided to steep the cherries in Chambord for a couple of weeks first then added them at the end of cooking with the mandarins I used, then added more Chambord. Absolutely love the flavors, I cannot wait to serve these to my guests at Christmas. I also made your cherry, port and cognac gravy.
Thank you Louie! Hope you have a great Christmas meal!
Made this over Thanksgiving. WOW! I used Grand Marnier and boy; it took it over the top! Of course, a little splash for the cook……too.
Thanks for sharing, Chef.
Thank you Tom!
This Cranberrries sauce with Cherries taste like haven! It is easy to make it.
Thank you very much!!!
Thank you Halina!
Just made these cranberries today and the recipe is fantastic as is the video.
Thank you, Chris!
5 stars
Thank you Maria!