This recipe comes to you courtesy of my friend Michele B., but it has become a Poust family favorite. Everyone loves it, and it’s so easy and so much better than the stuff that comes out still shaped like the can.
Put this on your Thanksgiving table and you just may be called on to make it every year, no matter where the holiday dinner is being served.
And perhaps the best part of this Thanksgiving dish is that you can make it several days in advance. Just keep it tightly covered and refrigerated until ready to serve.
12 ounces fresh cranberries, picked over
3 Bartlett pears, peeled, quartered, cored, and cut into 1/2 inch strips
⅔ cup sugar
½ cup dried cherries
½ cup water
1. In a medium-sized, heavy bottom, non-aluminum saucepan, combine cranberries, pears, sugar and dried cherries and 1/2 cup of water. Bring to a boil over medium heat.
2. Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. (I often let it go longer than this because I like the berries beyond popped, but be careful about burning if you choose that option.) Cool to room temperature.
3. Cover and refrigerate until chilled.
Makes 8 servings/4 cups