Honey-Cherry Cranberry Sauce
1 (12 oz) bag cranberries, fresh or frozen
1 small cinnamon stick
½ cup dried sweet cherries
3 tablespoons Blossom Wildflower Honey Cherry Mixer
3 tablespoons orange marmalade
Combine cranberries, cherries and cinnamon in a heavy saucepan. Cook over low heat, stirring until fruit is soft and cranberries pop, about 15 minutes. Remove from heat.
Add drinking vinegar concentrate and orange marmalade. Stir to combine. Cool completely. Remove cinnamon stick.
Serve with holiday meats, roasted root vegetables, and squashes or as fruit compote with cheese plates. Can be refrigerated for up to 5 days.
Courtesy of Maria L.