Cranberry Sauce with Cassis and Dried Cherries

4 Reviews
ADD YOUR REVIEW
Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on Time
18 Mins
Total Time
2 Hours 18 Mins
Yield
Serves 12 (serving size: 1/4 cup)
By David Bonom
November 2012
RECIPE BY Cooking Light

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

Nutritional Information

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

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.

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Ratings & Reviews

KSPTDP's Review

GuagDoyle
December 09, 2012
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.

GuagDoyle's Review

CharleneLil
November 26, 2012
Made this for Thanksgiving. Best cranberry sauce I ever had. Made 4 days before and added the lemon zest on the day. Delicious!

CharleneLil's Review

KSPTDP
November 20, 2012
N/A
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