½cupblackcurrant liqueuroften called creme de cassis
12ouncesfresh or frozen cranberries
1 ½teaspoonslemon zest
Heat oil in a saucepan over medium heat. Stir in shallots and saute for 3 minutes or until shallots are tender.
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.
Remove sauce from heat and stir in zest. Cool before storing tightly covered in the refrigerator.
If using frozen cranberries, you may have to add a few minutes to the cooking time to account for the frozen berries. Make ahead tips: This sauce can be refrigerated for up to one week and frozen for up to two months. Recipe adapted from MyRecipes.