I have had this recipe for about 15 years, taken out of a newspaper. It originates from a restaurant called Pasta &  Co, and they sell it by the pound! I have made some modifications over the years

1 12 oz bag of Cranberries, ( sorted, washed, picked over )
3/4 c Dried Sour Cherries ( Sometimes these are very hard to find and I have used Crasins 
1/3 c Sugar
2/3 c Red Current Jelly ( this can be hard to find if you don ‘t make your own, I have used several types of  “red ” jellies with great results )
2/3 c Water
1/4 Dark Rum

In a large sauce pan place cranberries, sour cherries, sugar, jelly and water. Over low heat simmer stirring occasionally about 15 minutes until the berries have popped. Remove from heat stir in Rum.  Refrigerate over night and serve at room temperature. Excellent over ice cream, crepes and waffles!\ I can this in a water bath canner according to the blue ball book recipe