Cranberry Cherry Sauce

  • 2 1/2 cups Cherry Cider
  • 1 8-ounce package Montmorency Cherries
  • 1 cup sugar
  • 1 12-ounce package cranberries
  • 1/4 teaspoon ground cloves

Bring cider to simmer in large saucepan. Add cherries. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 10 minutes. Refrigerate until cold. (Sauce will thicken as it cools.)

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