From My Carolina Kitchen
This cranberry sauce is a mixture of fresh cranberries and dried tart cherries, flavored with crème de cassis, a popular French black current-flavored liqueur commonly used in a Kir or a Kir Royale. The cherry flavor really comes through in this cranberry sauce and offers a new and exciting taste to the traditional. Serves 12
1 tablespoon canola oil
½ cup finely chopped shallots
2/3 cup dried tart cherries
½ cup crème de cassis (black currant-flavored liqueur)
¾ cup sugar
1 (12 ounce) package fresh cranberries
1 ½ teaspoons grated fresh lemon rind
Heat a medium saucepan over medium heat. Add oil, swirl to coat the pan. Add shallots and sauté for 4 minutes or until tender, stirring occasionally and taking care not to let them brown or burn. Add cherries, crème de cassis, sugar, and cranberries and bring to a boil. Reduce heat and simmer for 8 minutes or until cranberries began to pop, stirring occasionally. Remove from the heat and stir in the lemon rind. Cool to room temperature.
Adapted from Cooking Light – serves 12