Adapted from Bon Appétit Magazine, November 2002
Makes about 4 cups
1 12-oz container frozen cranberry juice cocktail concentrate, thawed
1 cup water
1 cup light brown sugar
1 cinnamon stick
1/4 tsp ground allspice
6 oz dried tart cherries
12 oz fresh cranberries
Combine the cranberry juice concentrate, water, brown sugar, cinnamon stick and allspice in a medium-sized saucepot. Bring to a boil over medium-high heat, stirring until the sugar dissolves. When the mixture boils, reduce the heat to medium and add the cherries. Cook for 2 minutes, stirring occasionally, then add the cranberries. Cook until the cranberries pop, stirring occasionally, about 10 minutes. Transfer to bowl, and allow to come to room temperature. Then cover and refrigerate overnight. Can be made 1 week ahead and kept refrigerated in an air-tight container. Serve cold or at room temperature.
