Cassis-Spiked Cranberry Sauce

1. 1

   Bring 1 cup water, 1/2 cup sugar, and 1/4 cup creme de cassis to boil in heavy medium saucepan over high heat, stirring to dissolve sugar.

2. 2

   Add fresh cranberries; return to boil.

3. 3

   Reduce heat to medium-low; simmer until cranberries pop and sauce thickens, about 15 minutes.

4. 4

   Remove from heat.

5. 5

   Stir in dried cranberries, ketchup, and 2 tablespoons creme de cassis.

6. 6

   Chill until cold, at least 4 hours and up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.