Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light November 2012

Gallery

Credit: José Picayo; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
18 mins
total:
2 hrs 18 mins
Yield:
Serves 12 (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

143 calories; fat 1.2g; saturated fat 0.1g; mono fat 0.7g; poly fat 0.4g; protein 0.5g; carbohydrates 27.2g; fiber 2.2g; iron 0.3mg; sodium 3mg; calcium 18mg.
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