I've never been a huge fan of traditional cranberry-orange sauce, but this homemade cranberry sauce is a different story. Tart cherries, shallots and crème de cassis give it a delicious balance of sweet, tart and savory flavors that I just love. It's the one I make every Thanksgiving, and the fact that I can make it days ahead is a bonus.
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What Makes This Different
- Made for the Thanksgiving table. A hint of savory flavor makes this cranberry sauce a natural match for roasted turkey and all those rich holiday side dishes.
- Soft fruit with a little texture. The cherries plump up as they cook, so you get tender pieces of fruit instead of chewy bits of dried cherries.
- Even better made ahead. The flavors have time to come together as the sauce sits, making this one less thing to worry about on Thanksgiving Day.
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Ingredients
A few ingredients make this cranberry sauce a little different from the traditional version. Here's what you need to know:
- Shallots: The shallots might seem like an unusual addition, but they're what give this sauce its subtle savory flavor. Cooking them first mellows their sharp bite, so they blend right in with the fruit.
- Dried tart cherries: Look for dried tart cherries, sometimes labeled Montmorency cherries. Their tartness helps balance the sweetness of the sauce, so I recommend sticking with them rather than using sweet dried cherries. I've found them at Trader Joe's and Costco, though availability varies.
- Crème de cassis: This blackcurrant liqueur gives the sauce a deep, rich fruit flavor and an almost jammy aroma that works especially well with roasted turkey. It's a key ingredient in this recipe, and I wouldn't skip it.
- Cranberries: Fresh or frozen both work. No need to thaw frozen cranberries first, but they may take a few extra minutes to cook.
- Lemon zest: A little zest stirred in at the end adds a fresh, bright finish to the sauce.
Olive oil and sugar round out the ingredient list. You'll find the exact amounts in the recipe card below.
How to Make Homemade Cranberry Sauce
This cranberry sauce comes together in one saucepan in about 20 minutes.
Soften the Shallots
Cook the finely chopped shallots in olive oil until tender. You want them softened, not browned.
Simmer the Cranberries
Add the dried cherries, crème de cassis, sugar and cranberries. Bring to a boil, then reduce the heat and simmer until the cranberries pop and the sauce starts to thicken.
Finish with Lemon
Remove from the heat and stir in the lemon zest. Let the sauce cool before refrigerating.
Before You Make This
Keep the shallots small. You want the flavor they add, not big pieces of onion in your cranberry sauce. A fine chop and a few minutes of cooking help them soften and blend into the fruit.
Watch the texture, not just the clock. As the cranberries pop and break down, the sauce will go from watery to something that looks more like loose jam. When it coats the back of a spoon, it's ready to come off the heat. Don't wait for it to look like finished cranberry sauce in the pot; it will continue to thicken as it cools.
Make Ahead and Storage
I always make this cranberry sauce ahead of Thanksgiving, and not just because it saves me time. The flavors have a chance to come together as it sits, but you still get that subtle hint of savory shallot in every bite.
Let the sauce cool, then store it in a tightly covered container in the refrigerator for up to one week. You can also freeze it for up to two months. Thaw overnight in the refrigerator before serving.
How to Serve Cranberry Sauce
This cranberry sauce is right at home next your Thanksgiving turkey, stuffing and mashed potatoes. I like serving it at room temperature, but cold or slightly warmed works, too.
And don't toss the leftovers! They're delicious on turkey sandwiches or spooned over baked brie. You can also use leftover sauce to top our puff pastry brie bites for a delicious holiday appetizer.
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Recipe
Homemade Cranberry Sauce with Tart Cherries and Shallots
Ingredients
- 1 tablespoon olive oil
- ½ cup finely chopped shallots
- ⅔ cup dried tart cherries
- ½ cup blackcurrant liqueur, often called creme de cassis
- ⅔ cup granulated sugar
- 12 ounces cranberries, fresh or frozen
- 1½ teaspoons lemon zest
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Instructions
- Heat oil in a medium saucepan over medium heat. Add the shallots and cook for about 3 minutes, stirring occasionally, until tender but not browned.1 tablespoon olive oil, ½ cup finely chopped shallots
- Increase heat to medium-high. Stir in the dried cherries, crème de cassis, sugar and cranberries. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, stirring occasionally. The cranberries will pop and break down, and the mixture will thicken from a liquid into a loose jam that coats the back of a spoon.⅔ cup dried tart cherries, ½ cup blackcurrant liqueur, , ⅔ cup granulated sugar, 12 ounces cranberries,
- Remove from the heat and stir in the lemon zest. Allow the sauce to cool, then transfer to a covered container and refrigerate until ready to serve. The sauce will continue to thicken as it cools.1½ teaspoons lemon zest
Notes
- Fresh or frozen cranberries: Both work well. Frozen cranberries may need a few extra minutes to cook.
- Dried tart cherries: Look for Montmorency cherries. They soften and plump up during cooking, so there are no chewy pieces of dried fruit in the finished sauce.
- Doneness: The sauce should look like loose jam and coat the back of a spoon. It will thicken more as it cools.
- Make ahead: Refrigerate for up to one week or freeze for up to two months. Thaw frozen sauce overnight in the refrigerator.
- Serving: Serve chilled, at room temperature or gently warmed.
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Nutrition
Nutrition info not guaranteed to be accurate.
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