Making your own cranberry relish is EASY with this 20 minute Homemade Cranberry Sauce recipe. A little bit sweet and a little bit savory, you’ll never buy cranberries from a can again!
½cupblackcurrant liqueur, often called creme de cassis
⅔cupgranulated sugar
12ouncescranberries, fresh or frozen
1 ½teaspoonslemon zest
Instructions
Heat oil in a saucepan over medium heat. Stir in shallots and saute for 3 minutes or until shallots are tender.
1 tablespoon olive oil, ½ cup finely chopped shallots
Increase heat to medium-high and add cherries, liqueur, sugar and cranberries. Bring mixture to a boil. Reduce heat and simmer for 8-10 minutes or until cranberries begin to pop.
⅔ cup dried tart cherries, ½ cup blackcurrant liqueur,, ⅔ cup granulated sugar, 12 ounces cranberries,
Remove sauce from heat and stir in zest. Cool before storing tightly covered in the refrigerator.
1 ½ teaspoons lemon zest
Notes
You can use fresh or frozen cranberries in this recipe. Frozen berries may require a few minutes extra cook time.
Dried tart cherries are also often labeled as Montmorency cherries. Find them at Trader Joe's, Costco, Amazon and other well-stocked grocery stores.
In a pinch, dried sweet cherries can be used instead of the tart cherries but you'll need to reduce the amount of sugar to keep the relish from becoming too sweet.
Want to make a non-alcoholic version? Skip the creme de cassis and use a blackcurrant syrup instead. It will be sweeter than the creme de cassis so you'll need to use less.
Make this sauce ahead of time. Store in the refrigerator for up to a week and in the freezer for two months.