Dried cherries and fresh cranberries pair beautifully. Cloves are a festive touch.

2½ cups cherry cider or black cherry cider or cranberry juice cocktail
1 8-ounce package dried tart cherries (about 2 cups)
1 cup sugar
4 cups (16 oz. by weight) Cape Blanco Cranberries
¼ teaspoon (generous) ground cloves

Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then Cape Blanco 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.) Cover and keep refrigerated. (Can be prepared 4 days ahead.)

Cranberry Sauce