2-1/2 cups cranberry juice
2 cups dried tart cherries
1 cup sugar
1 package (12 ounces) fresh cranberries
1/4 teaspoon ground cloves
Bring juice to a simmer in a heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes.
TO USE: Refrigerate until cold, about 4 hours (sauce will thicken as it cools). Can be prepared up to 4 days ahead. Cover and keep refrigerated.
TO CAN: Ladle hot sauce into hot clean jars, leaving 1/4-inch headspace. Release air bubbles. Wipe jar rims. Put on hot lids and canning rings. Process 10 minutes in a boiling water canner using the hot pack method. For altitudes over 1000 feet, add 1 minute to the processing time for each additional 1000 feet of altitude.
Yield: 5 half-pints