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Side Dishes

Cranberry Sauce with Crème de Cassis & Currants

What’s Thanksgiving without the sides, especially the iconic jewel-red cranberry sauce? Cranberries simmered in crème de cassis makes a wonderful tart foil to the richness of the rest of your Thanksgiving meal.

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Ingredients

COMBINE:

ADD:

OFF HEAT, STIR IN:

Test Kitchen Tip

Crème de cassis [krehm deuh kah-SEES], also known simply as cassis, is a sweet, black currant-flavored liqueur. It’s an essential ingredient in the apéritif, kir.

Instructions

Combine water, brown sugar, ¼ cup crème de cassis, and orange juice in a saucepan over medium-high heat; bring to a boil, stirring constantly, until sugar dissolves.

Add cranberries, return sauce to a boil, then reduce heat to medium-low. Simmer sauce until cranberries burst and sauce thickens, about 10 minutes.

Off heat, stir in currants and zest; season sauce with salt, pepper, and crème de cassis. Let sauce cool to room temperature, cover, then refrigerate until ready to serve. (This sauce can be made in advance.)

Nutritional Facts

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