Cassis-Spiked Cranberry Sauce


  • 1 tablespoon ketchup
  • 1 cup dried cranberries
  • 1 12-ounce bag fresh cranberries
  • ¼ cup plus 2 tablespoons crème decassis (black-currant-flavored liqueur)
  • ½ cup sugar
  • 1 cup water

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...

View full recipe at SpringPad


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