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Cranberry Cherry Sauce (Makes 3 cups)

I discovered this recipe last year during the holiday season and literally made it dozens of times because it’s so easy to do and has spectacular flavor.  For those of us in Michigan, we like to use high quality frozen cherries from the Traverse City area.  These cherries are available at most grocery stores.

1 and 1/4 cups water
1 and 1/2 cups sugar or 3/4 cup Splenda/Sugar Blend
1 (12-oz.) bag fresh or frozen cranberries, washed & sorted  (3 cups)
2 cups loose pack frozen pitted tart cherries or 1 (14.5-ounce) can tart cherries, drained

1. In large saucepan, cook water and sugar over medium heat until sugar is dissolved.  Add cranberries and cherries.

2. Bring to a boil.  Cook, uncovered, until cranberries begin to pop.

3. Reduce heat; cook 10 minutes longer or until thickened.

4. Store covered in the refrigerator.

5. Serve chilled with poultry or pork.

Nutritional information per serving (with all sugar):
120 calories, 0 grams protein, 0 grams fat, 30 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 1 milligram sodium

(with Splenda/sugar blend)
73 calories, 0 grams protein, 0 grams fat, 18 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 0 milligrams sodium