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Cranberry Sauce with Cassis and Dried Cherries

Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on time 18 mins
Total time 2 hrs, 18 mins
Yield Serves 12 (serving size: 1/4 cup)
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.

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

Nutrition 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

How to Make It

  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.