Surprise — a bit of ketchup helps the sweet and tart flavors blend. Make this up to three days ahead.
Recipe information
Yield
Makes about 3 cups
Ingredients
1 cup water
1/2 cup sugar
1/4 cup plus 2 tablespoons crème decassis (black-currant-flavored liqueur)
1 12-ounce bag fresh cranberries
1 cup dried cranberries
1 tablespoon ketchup
Preparation
Bring 1 cup water, 1/2 cup sugar, and 1/4 cup crème de cassis to boil in heavy medium saucepan over high heat, stirring to dissolve sugar. Add fresh cranberries; return to boil. Reduce heat to medium-low; simmer until cranberries pop and sauce thickens, about 15 minutes. Remove from heat. Stir in dried cranberries, ketchup, and 2 tablespoons crème de cassis. Chill until cold, at least 4 hours and up to 3 days.
