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.
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.
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.)
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 8mg 0%
Carbs 29g 9%
*Percent Daily Values are based on a 2,000 calorie diet.