Cranberry Sauce with Cassis and Dried Cherries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. 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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