Cranberry Sauce with Cassis and Dried Cherries

Cranberry Sauce with Cassis and Dried Cherries Recipe
Photo: José Picayo; Styling: Philippa Brathwaite
This essential trimming can be made up to a week ahead. Cassis is black currant-flavored liqueur. If you can't find it, substitute orange liqueur.

Yield:

Serves 12 (serving size: 1/4 cup)

Recipe from

Recipe Time

Hands-on: 18 Minutes
Total: 2 Hours, 18 Minutes

Nutritional Information

Calories 143
Fat 1.2 g
Satfat 0.1 g
Monofat 0.7 g
Polyfat 0.4 g
Protein 0.5 g
Carbohydrate 27.2 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 3 mg
Calcium 18 mg

Ingredients

1 tablespoon canola oil
1/2 cup finely chopped shallots
2/3 cup dried tart cherries
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

Preparation

1. 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.

Note:

David Bonom,

November 2012
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