My wife, Christy, makes this Cranberry dish every year and it is incredible. Forget the old cranberry gelatin mold in the shape of a can.
Cranberry Sauce with Dried Cherries and Cloves
2 1/2 cups cherry cider or black cherry cider or cranberry juice cocktail
1 8oz package dried tart cherries (about 2 cups)
1 cup sugar
1 12oz pkg fresh cranberries
1/4 tsp. (generous) ground cloves
Bring cider (I use cranberry juice) to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). Can be prepared 4 days ahead. Cover and keep refrigerated.