1/2 cup crème de cassis (black currant-flavored liqueur)
3/4 cup sugar
1 (12-ounce) package fresh cranberries
1 1/2 teaspoons grated fresh lemon rind
How to Make It
Heat a medium saucepan over medium heat. Add oil; swirl to coat. Add shallots; sauté for 4 minutes or until tender, stirring occasionally. Increase heat to medium-high. Add cherries, crème de cassis, sugar, and cranberries; bring to a boil. Reduce heat, and simmer for 8 minutes or until cranberries begin to pop, stirring occasionally. Remove from heat; stir in rind. Cool to room temperature.
I made this for Thanksgiving and it was a hit. Had requests for the recipe. I made it the day before and followed the recipe as instructed except I used Triple Sec since I had it on hand and did not have crème de cassis. It will become our traditional sauce.