Cassis-Spiked Cranberry Sauce Recipe

Cassis-Spiked Cranberry Sauce Recipe

  • 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
  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.
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