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
Scale
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
- â…” cup dried tart cherries
- â…” 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.
