• In a medium-sized, heavy bottom sauce pot, add ¼ of water and the fresh cranberries. Bring to simmering, stirring occasionally at first and more frequently as the sauce begins to form from the cooking cranberries. Add your sweet cherries, and continue stirring. If using dried cranberries or if the sauce is thickening more than you’d like, slowly add water or another flavoring-enhancing liquid, such as pomegranate juice, 2 tablespoons at a time. Stir and recheck before adding more liquid. Once the sauce has reduced to nearly the desired consistency, remove from the heat and incorporate any other flavorings if so desired. Allow it to cool, uncovered, for 30 minutes to 1 hour before transferring to a wider, shallow pan or dish to speed the cooling process. Once cooled, store in the refrigerator in an air-tight container (jar) for up to two weeks.

  **the amount of cranberries and cherries can be adjusted, use equal portions of each

Additional recipe enhancements:

• To Taste, if Desired

  4 - 2” peels of fresh ginger or

  3 Tbsp of citrus zest (tangerine, orange, Meyer lemon, or other of your choice) or

  Coarsely ground black pepper to taste or

  Fresh herbs, fresh raspberries, or other flavors pulled from your menu