Cranberry Sauce with Cassis and Dried Cherries

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 18 Minutes
Total: 2 Hours, 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 143
  • Fat: 1.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.5g
  • Carbohydrate: 27.2g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 3mg
  • Calcium: 18mg

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. 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.
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