Triple Cranberry Sauce 2.000
Nov 17, 2004

Bringing together raw, simmered and dried cranberries creates a distinctive texture that is part relish, part sauce.

For a less tart sauce, substitute chopped dried cherries for the dried cranberries.

In Advance: Simmer the wine and sugar together and set aside at room temperature for up to several hours. Rewarm gently before adding the cranberries.

Servings: 2 cups
  • 1 3/4 cups Red Wine Cranberry Sauce (see recipe)
  • 6 ounces cranberries (about 1-1/2 cups)
  • 1 cup dried cranberries, left whole
  • Grated orange zest (optional)

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Make the Red Wine Cranberry Sauce.

Meanwhile, in a food processor or blender, process or pulse the raw cranberries until finely chopped. You should have about 1 cup.

Immediately after you remove the Red Wine Cranberry Sauce from the heat, add the dried and chopped raw cranberries and stir to combine. Set aside to cool for at least several minutes and up to several hours. Serve warm or at room temperature. If desired, top with grated orange zest just before using.

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Recipe Source

Tested by The Washington Post.

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