12 ounces whole cranberries (fresh or frozen)
2 tablespoons sherry
½ cup orange juice
1 cup granulated sugar
¼ cup brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
To make the sauce
Combine all ingredients in a heavy bottom, medium size sauce pan. Bring to a boil over medium-high heat. Boil for 2 to 3 minutes or until the cranberries begin to burst.
Reduce heat to low and simmer for 20 to 30 minutes or until slightly thickened and reduced by approximately one-third. (The sauce will become much thicker as it cools.)
Transfer to a heat-proof bowl, cover and refrigerate until needed. Can be prepared up to 2 days in advance.
— Recipe shared by Eric Cartwright, Chef with MU’s Campus Dining Services