My sister-in-law introduced me to this sweet-tart cranberry goodness about 15 years ago. It's oh-so-easy and a staple at every Thanksgiving dinner.
2 1/2 c. cranberry juice (or cherry cider)
8 oz. dried tart cherries
1 c. sugar
1 - 12 oz. package cranberries
1/4 t. ground cloves
Bring juice to boil. Remove from heat. Add cherries. Let sit 8 minutes to soften. Mix in sugar, cranberries and cloves. Cook over med-high heat until berries burst (about 10 minutes), stirring occasionally. Refrigerate until cold -- about 4 hours. Sauce will thicken as it cools.
Can be prepared 4 days ahead.
Cover and refrigerate.