In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat, cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill at least 2 hours.
Nutrition Facts: 1 serving (1/4 cup) equals 118 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 31 g carbohydrate, 1 g fiber, trace protein.
Makes 14 Servings
Originally published as Cherry Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2003
Posted: Dawn Groth, USA - Wisconsin