Black Cherry Cranberry Sauce
1 1/2 cup sugar
1 1/2 cups Black Cherry White Claw
4 cups fresh or frozen cranberries (1 pound)
1 can (about 14 ounces) pitted tart cherries
In a large saucepan, cook the sugar and White Claw over medium heat until the sugar is dissolves. Add the cranberries. Bring it all to a boil. Cook uncovered until the cranberries begin to pop- around 5 to 6 minutes. Reduce the heat and cook about 20 minutes more or until it is thickened.
Pour it all into a serving dish. Cover and chill for at least 2 to 3 hours. Enjoy!