Cassis Cranberry Sauceby Dawn T in Rouxbe Recipes
Crème de cassis gives this traditional cranberry sauce a little twist.
- Serves: 10 to 12
- Active Time: 15 mins
- Total Time: 1 hr
- Comments: 42
- Views: 17446
- Success 95%
To make the sauce, place the sugar and water into a medium pot and bring to a boil. Once the sugar dissolves, add the cranberries, squeeze in the juice from the orange and bring the mixture back to a boil.
Turn down the heat and let simmer for about 10 to 15 minutes. The amount of time will depend on how thick you want the cranberry sauce to be. Add the cassis and stir to combine. Once you reach the proper consistency, turn off the heat. The sauce will thicken considerably as it cools. Serve at room temperature.
This cranberry sauce gets substantially thicker as it cools and can be made up to a week in advance. For the most flavor, it is best served at room temperature, so be sure to take it out at least an hour before dinner.
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This delicious liqueur, otherwise known as black current liqueur can be found at most liquor stores. It will be in the same section as other liqueurs.
Ribena or any other black current concentrate, can be found in some of the major grocery stores. I actually buy it regularly at Costco. Same great taste as the liqueur only it's a 1/4 of the price (and of course no alcohol).
If you cannot fine either, you could just add a bit more orange juice. You will not end up with the same result but it will still be very nice.
The orange just adds a bit of orangy flavor and a bit of acid. I'd suggest replacing the acid with about 1 tablespoon of red wine vinegar and adjusting the sugar a bit if you need to at the end (but I don't think you will need to at all).
I tried this recipe and found that there was a very tarty/bitter after taste. The initial taste is really good but after you swallow it leaves a bitter after taste. I'm pretty sure that its the bitterness of the cranberries coming out. Is there anything I can do to mellow out the bitterness? Should I be buying a specific brand of cranberries or check that they are ripe enough?
I would suggest that you simply add some more sugar. If you have made it already, make a simple syrup, which is just equal parts sugar and water.
Try 1/2 cup of water and sugar, bring to a boil, stir until the sugar is dissolved fully (careful very hot and can spatter given it's syrupy texture). Then heat up your cranberry sauce and add a bit of the simple syrup at a time until that bitter after taste goes away. It should. And yes.. it's probably because the berries were not fully ripe but they are bitter regardless.
I am wondering if you can freeze this or other cranberry sauces for later use. I am hoping to make cranberry sauce a couple weeks ahead of thanksgiving. I would like to freeze half for Thanksgiving and the other half for Christmas. I also want to know how long cranberry sauce can be kept in the refridgerator?
I love cranberries, so good, wish I can use year round, as I use them in everything (jellies, breads, sauces, drinks) but find them only in the fall. I have been told I can freeze entire bags of cranberries for many months. Can you comment?
In making cran sauce, the orange is a wonderful addition, I also add lemon juice, why this works I don't know. In addition, we stew some apples, add those to the sauce, as well as a bit of sweet English sherry. And, a tab of butter. That gives it a wonderful texture, smoothness.
I suppose it's a very unorthodox sinful cranberry compote then. Cranberries are wonderful, can "hold their own" and carry off a lot of other tastes.
In our house the OJ version of cranberry sauce recipes won hands down. One cup of OJ, cloves, cinammon, a bit of lemon juice, 1 cup sugar (half and half brown and white) - and a tad of fruit liqeur of choice - makes for the best cranberry jam this side of the swamp. We have 6 jam jars of cranberry sauce with 6 different liquer adds, of varying consistency, from saucy to jammy, and it goes good on buttermilk crepes too.
As someone who was not familiar with Cranberry sauce, I am wondering the food it is suppose to complement. Turkey and potatoes are served with gravy. The green beans usually have their own flavor. I would appreciate any insight for I don't really have a use for it. I will definitively try this recipe, I was never too fond of the ones that I have tried. Thanks again for your wonderful educational role.
Cranberries go well with many types of poultry, pork and can be combined with many other types of fruits, cheese and nuts. I recommend that you pick up a book called the "Flavor Bible" by Karen Page and Andrew Dornenburg. It is an excellent reference book that provides plenty of suggestions on how to pair flavors and what foods go well together. Cheers!
Thanks for the comment...I do have the book and I will check it out. I guess my real confusion is if, when served with turkey, the cranberry sauce is to be used instead of the gravy or combined with the gravy. I find it unusual to have both sauces on the plate to complement the meat. But again, I am not familiar with the tradition. Thanks for your input.
I have to say that I cannot imagine a turkey dinner without gravy or cranberry sauce. Yes, the two are totally different but if a bit of gravy mixes in with a bit of cranberry sauce and they wind up together on a piece of turkey, this would not make me sad. It's a savory/sweet/tart and lovely combination. Cheers!
Funny you should ask this today, as I just made this sauce yesterday using frozen cranberries and Ribena straight from the bottle. There was no noticeable difference between the frozen cranberries and the fresh I have used in the past. Cheers!
p.s. You are most welcome Matthew and thanks for your kind words!
I have not done this myself, but it should work out just fine. If you are looking for a really smooth consistency, you may want to strain the sauce after you puree it. With that said, it would also be nice just pureed — without straining I mean. Hope that helps. Cheers!
While I have not tried that particular balsamic, it does sound interesting. Note that if you do decide to use it, it will likely change the color of the cranberry sauce due to the dark color of balsamic — maybe just start with a little bit and adjust as needed. Hope that helps. Cheers!
If you don't want to use Creme de Cassis, you can also use something like Ribena, which is a blackcurrant concentrate. It's significantly cheaper and it still works really well in the recipe. You should be able to find it in most or at least in many, grocery stores. Cheers!
I've personally had the most luck finding this in eastern European and Russian style markets. A good international market should have it with their drinks, juices and nectars and such.
Depending where you live, you may be better off referring to it as "blackcurrant concentrate" so they know what is you are referring to in broad terms. Ribena is a brand name, but there are other similar products on the market. Cheers!
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