Feed Me

The dish on Long Island's restaurant and food scene.

If you’re still casting about for a cranberry-sauce recipe, I offer this simple, delicious one. I was originally going to make it with fresh and dried cranberries, but then I looked at the dried-cranberry package and noticed they contained sugar and oil. Sugar, I can understand — cranberries are very tart . But oil? What’s up with that? So I opted for dried cherries.

Of course, you could use dried cranberries or dried pomegranates, or even raisins or currants. Depending on how sweet the dried fruit is, modify the amount of added sugar.

advertisement | advertise on newsday


1 navel orange
1 12-ounce package of fresh cranberries
1 cup dried no-sugar-added cherries
½ cup sugar

1. Use a fine grater or microplane to grate the zest of half the orange. Set aside. Use a vegetable peeler to peel off the rest in big shards. Juice the orange.

2. In a saucepan, combine juice, shards of zest, cranberries, cherries, sugar and ½ cup water. Over medium heat bring mixture to boil, then turn down heat to a simmer. Cook for 10 to 20 minutes until cranberries mostly disintegrate, cherries plump up and sauce is thick. Fish out orange peel and cool sauce. To serve, sprinkle with reserved grated zest. Makes about 2 cups.