Cranberry and Blackcurrant Sauce

Chef Marie

  • 12 ounces fresh cranberry (1 package)
  • 1/2 cup sugar
  • 1 cup water
  • 6 tablespoons blackcurrant jam

    Place the cranberries, sugar and water in a pan. Bring to a boil over medium heat. Reduce heat and simmer until the cranberries breakdown.

    Add the blackcurrant jam and mix until incorporated. Remove from heat and let cool down. Transfer to a serving bowl and refrigerate until use.

    If a stronger blackcurrant flavor is desired, I suggest you add 1 to 2 tablespoons Cassis (Blackcurrant) Liqueur, once slightly cooled down.

    Note: Our family is used to less sweetness, so as in most of my recipes, I purposely reduced the amount of sugar. In this recipe, I used 1/2 cup instead of 1 cup.

    Makes approx. 6 servings