If you’ve ever wanted to elevate your holiday table with something uniquely vibrant and bursting with flavor, then this Homemade Cranberry Sauce with Dried Cherries and Blackcurrant Liqueur Recipe is your new best friend. It’s that perfect blend of tart cranberries, sweet dried cherries, and the intriguing depth from blackcurrant liqueur, all mingling together to create a sauce that’s lively, silky, and utterly unforgettable. Whether you’re making it for Thanksgiving, Christmas, or just because cranberries are in season, this sauce adds a sophisticated twist to a classic favorite, making every bite feel cozy and special.
Ingredients You’ll Need
Gathering the right ingredients might seem simple, but each one plays a crucial role in crafting the perfect balance of sweetness, tartness, and richness in this sauce. From the subtle bite of shallots to the luscious notes of blackcurrant liqueur, every ingredient adds layers of flavor and texture that turn this into a truly standout dish.
- Olive oil: A mild base to gently soften the shallots without overpowering the other flavors.
- Finely chopped shallots (½ cup): They bring a delicate sharpness and sweetness that uplifts the overall sauce.
- Dried tart cherries (⅔ cup): Adds chewy bursts of natural sweetness and tart contrast alongside the cranberries.
- Blackcurrant liqueur (½ cup): Often called creme de cassis, it lends a rich, fruity depth that makes this cranberry sauce unforgettable.
- Granulated sugar (⅔ cup): Balances the tartness of the fruit with just the right amount of sweetness.
- Cranberries (12 ounces, fresh or frozen): The star ingredient, offering that signature tang and vibrant color.
- Lemon zest (1 ½ teaspoons): Adds a fresh citrus brightness to cut through the richness and elevate the flavors.
How to Make Homemade Cranberry Sauce with Dried Cherries and Blackcurrant Liqueur Recipe
Step 1: Sautéing the Shallots
Begin by warming olive oil in a saucepan over medium heat. Toss in the finely chopped shallots and sauté them for about three minutes until they become soft and fragrant. This step forms a gentle, savory base that gives the sauce a subtle complexity you won’t want to miss.
Step 2: Combining Ingredients and Boiling
Turn the heat up to medium-high, then add the dried tart cherries, blackcurrant liqueur, granulated sugar, and fresh or frozen cranberries all into the pan. Stir everything together and bring the mixture up to a rolling boil. This bubbling stage helps all those vibrant flavors mingle and intensify beautifully.
Step 3: Simmering to Perfection
Once it reaches a boil, reduce the heat and allow the sauce to simmer gently for 8 to 10 minutes. Watch for the cranberries to begin popping—this is the magic moment when the sauce thickens and the natural tartness starts to soften. Be patient here; it’s where the real texture develops.
Step 4: Finishing Touches and Cooling
Remove your sauce from heat and lovingly stir in the lemon zest. This final touch brightens up the entire dish and adds a zing that keeps every spoonful exciting. Let the sauce cool before transferring to a tightly sealed container to store in the fridge.
How to Serve Homemade Cranberry Sauce with Dried Cherries and Blackcurrant Liqueur Recipe
Garnishes
A sprinkle of fresh herbs like thyme or rosemary can create a lovely herbal aroma that complements the rich flavors of your homemade cranberry sauce. Freshly grated lemon zest on top just before serving adds an inviting pop of color and brightness.
Side Dishes
This sauce is a showstopper alongside roasted turkey, ham, or even grilled chicken. It also pairs beautifully with creamy mashed potatoes or fluffy stuffing, balancing savory richness with its sweet-tart flair. For veggie lovers, it can jazz up roasted Brussels sprouts or carrots easily.
Creative Ways to Present
Try swirling this sauce into warm goat cheese as an appetizer or serving it over a cheese board next to aged cheddar. Another fun idea is folding it into a festive muffin or scone batter for bursts of fruity surprises. Presentation is all about showing off that gorgeous jewel-like color and luxurious texture.
Make Ahead and Storage
Storing Leftovers
Keep your leftover homemade cranberry sauce in an airtight container in the refrigerator. It will stay fresh and flavorful for up to a week, giving you plenty of opportunities to enjoy its magic beyond the holiday meal.
Freezing
You can definitely freeze this sauce! Just make sure it’s cooled completely before transferring it to a freezer-safe container. It will keep well for up to three months. Thaw overnight in the fridge when you’re ready to use it again without losing any of its vibrant flavor.
Reheating
Warm the cranberry sauce gently on the stove over low heat or in short bursts in the microwave. Stir frequently to maintain that beautiful glossy texture. Avoid overheating to preserve the fresh notes of the blackcurrant liqueur and lemon zest.
FAQs
Can I substitute blackcurrant liqueur with something else?
Absolutely! If you don’t have blackcurrant liqueur on hand, a mix of blackberry or cherry liqueur can be a good substitute, or even a bit of grape juice with a splash of brandy to mimic the depth and sweetness.
Can I make this sauce without dried cherries?
Yes, you can skip the dried cherries if needed, but they add a nice chewy contrast and sweetness that complements the tart cranberries. Consider swapping with dried cranberries or even raisins for a similar effect.
Do I need to use fresh cranberries, or are frozen okay?
Frozen cranberries work just perfectly in this recipe and are often more convenient. They have the same tart punch and texture once cooked, so feel confident using either.
How long does this cranberry sauce last in the fridge?
Stored properly in an airtight container, your sauce will stay delicious for up to seven days. Always give it a quick stir before serving to refresh its texture.
Is this sauce suitable for vegans?
Yes! This sauce contains no animal products, so it’s naturally vegan-friendly. Just double-check your blackcurrant liqueur is free from animal-derived additives to be sure.
Final Thoughts
Making this Homemade Cranberry Sauce with Dried Cherries and Blackcurrant Liqueur Recipe is like inviting a burst of festive joy into your kitchen. It’s approachable, packed with layers of flavor, and sure to impress anyone lucky enough to taste it. So why wait? Grab your ingredients, whip it up, and turn every meal into a memorable celebration of sweet, tart, and spirited goodness.
Print
Homemade Cranberry Sauce with Dried Cherries and Blackcurrant Liqueur Recipe
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Yield: 10 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This homemade cranberry sauce is a vibrant and tangy accompaniment perfect for holiday meals or anytime you want a burst of fruity flavor. Made with fresh cranberries, dried tart cherries, shallots, and a splash of blackcurrant liqueur, it offers a rich, slightly sweet, and tart profile with a hint of citrus zest.
Ingredients
Produce
- ½ cup finely chopped shallots
- 1 ½ teaspoons lemon zest
- 12 ounces cranberries (fresh or frozen)
Liquids
- ½ cup blackcurrant liqueur (creme de cassis)
- 1 tablespoon olive oil
Dry Ingredients
- ⅔ cup dried tart cherries
- ⅔ cup granulated sugar
Instructions
- Sauté Shallots: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add ½ cup finely chopped shallots and sauté for 3 minutes, stirring occasionally, until the shallots become tender and fragrant.
- Add Fruits and Liquids: Increase the heat to medium-high. Stir in ⅔ cup dried tart cherries, ½ cup blackcurrant liqueur, ⅔ cup granulated sugar, and 12 ounces of fresh or frozen cranberries.
- Simmer until Cranberries Pop: Bring the mixture to a boil, then reduce the heat to low and simmer gently for 8 to 10 minutes. Stir occasionally until the cranberries start to burst and the sauce thickens slightly.
- Finish with Lemon Zest: Remove the saucepan from heat and stir in 1 ½ teaspoons of lemon zest for a bright, citrusy finish. Let the sauce cool completely before transferring to a container.
- Store Properly: Store the cooled cranberry sauce tightly covered in the refrigerator. It will keep well for up to one week.
Notes
- This sauce can be made a day in advance to allow flavors to meld beautifully.
- Blackcurrant liqueur can be substituted with another berry liqueur or a splash of orange juice for a non-alcoholic version.
- If fresh cranberries are unavailable, frozen ones work just as well.
- Adjust sugar quantity based on your preferred level of sweetness.
