Cassis-Spiked Cranberry Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Surprise a bit of ketchup helps the sweet and tart flavors blend. Make this up to three days ahead. Ingredients:
1 cup water |
1/2 cup sugar |
1/4 cup plus 2 tablespoons crème decassis (black-currant-flavored liqueur) |
1 12-ounce bag fresh cranberries |
1 cup dried cranberries |
1 tablespoon ketchup |
Directions:
1. Bring 1 cup water, 1/2 cup sugar, and 1/4 cup crème de cassis to boil in heavy medium saucepan over high heat, stirring to dissolve sugar. Add fresh cranberries; return to boil. Reduce heat to medium-low; simmer until cranberries pop and sauce thickens, about 15 minutes. Remove from heat. Stir in dried cranberries, ketchup, and 2 tablespoons crème de cassis. Chill until cold, at least 4 hours and up to 3 days.
|
|