Cranberry Sauce with Cassis and Dried Cherries

Ingredients

• 1 tablespoon canola oil 
• 0.7 cup cherries dried
• 12 ounce cranberries fresh
• 0.5 cup crème de cassis black currant-flavored ( liqueur)
• 1.5 teaspoons lemon rind fresh grated
• 0.5 cup shallots finely chopped
• 0.8 cup sugar 

Equipment

• sauce pan

Directions

1. Heat a medium saucepan over medium heat.
2. Add oil; swirl to coat.
3. Add shallots; saut for 4 minutes or until tender, stirring occasionally. Increase heat to medium-high.
4. Add cherries, crme de cassis, sugar, and cranberries; bring to a boil. Reduce heat, and simmer for 8 minutes or until cranberries begin to pop, stirring occasionally.
5. Remove from heat; stir in rind. Cool to room temperature.