Cranberry Sauce With Champagne And Creme De Cassis

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   Bring Champagne, creme de cassis, orange zest, sugar, and salt to boil in medium saucepan over high heat, stirring to dissolve sugar. Stir in cranberries. Reduce ehat to medium, simmering until mixture reaches the consistency of a sauce and about 2/3 of the berries have popped open (about 5 min). Transfer to a bowl, cool, and serve. Can be made several days in advance and kept in he refrigerator

* Per serving · 4 servings · Values may vary.

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