24 November 2010

cranberry sauce with maple syrup & cassis

6 cups (about 1-1/2 lb.) fresh or frozen cranberries, picked over and rinsed
2/3 cup granulated sugar
1/3 cup fresh orange juice (from 1 orange)
1/3 cup crème de cassis (black-currant liqueur)
1/4 cup maple syrup
1 tbs. finely grated orange zest (from 1 orange)

  1. put 3 cups of the cranberries and all the remaining ingredients in a 3- or 4-qt. saucepan. bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy, 5 to 7 minutes. 
  2. stir in the remaining 3 cups cranberries and cook until these have popped, 3 to 5 minutes more. remove from the heat and let cool to room temperature. 
  3. cover and refrigerate if not serving right away.
make ahead tips
the cranberry sauce can be made up to one week in advance and kept covered in the refrigerator. return to room temperature before serving.

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