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.
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
More From Cooking Light
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. 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.
Cranberry Sauce with Cassis and Dried Cherries Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- PUBLICATION: Cooking Light
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