Cassis-Spiked Cranberry Sauce Recipe - Cooking Index
Cassis-Spiked Cranberry Sauce Recipe - Cooking Index
Surprise -- a bit of ketchup helps the sweet and tart flavors blend. Make this up to three days ahead.
Courses: Sauces| 1 cup | 237ml | Water |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 59ml | Crème de cassis - plus |
| 2 tablespoons | 30ml | Crème de cassis |
| = (black-currant-flavored liqueur) | ||
| 1 | Bag fresh cranberries - (12 oz) | |
| 1 cup | 93g / 3.3oz | Dried cranberries |
| 1 tablespoon | 15ml | Ketchup |
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.
This recipe yields about 3 cups.
Source:
Bon Appetit, November 2002
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