Cranberry Cassis Chocolate Sauce Recipes

CRANBERRY CASSIS CHOCOLATE SAUCE

Steps:

• In a saucepan combine the cream, the sugar, the cranberries, and the cassis and simmer the mixture, stirring occasionally, for 10 to 15 minutes, or until the berries have burst. Remove the pan from the heat, stir in the chocolates, stirring until the mixture is smooth, and strain the mixture through a sieve into a bowl. The sauce keeps, covered and chilled, for 2 weeks. Serve the sauce warm over ice cream.

CRANBERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease bottom only of 13x9 baking pan.
• Prepare cake mix with water, eggs and oil according to package directions.
• Add half cranberry sauce, mix, until well blended.
• Pour into prepared pan.
• Bake about 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
• Meanwhile, place whipped topping in a medium sized bowl. Sift cocoa over whipped topping, fold mixture until well blended.
• When cake has cooled, place remaining cranberry sauce in small microwaveable bowl, microwave on high 15 seconds or until softened. Spoon over cake, spread evenly. Top with whipped topping mix.
• Sprinkle with almond pieces, just before serving.
• TIP: Use a large container of whipped topping, and also toast the almonds in a 350F oven on a cookie sheet until slightly browned, this brings out the flavor.

CRANBERRY CHOCOLATE DESSERT SAUCE

Steps:

• Combine cranberry sauce and chocolate bits in a medium saucepan.
• Melt over medium heat, whisking occasionally until smooth.
• Cool.
• May store in glass jar in refrigerator.
• Serve over desserts, fruit, ice cream, etc.
• Makes 2 cups.

CASSIS-SPIKED CRANBERRY SAUCE

Steps:

• Bring 1 cup water, 1/2 cup sugar, and 1/4 cup crème de cassis to boil in heavy medium saucepan over high heat, stirring to dissolve sugar. Add fresh cranberries; return to boil. Reduce heat to medium-low; simmer until cranberries pop and sauce thickens, about 15 minutes. Remove from heat. Stir in dried cranberries, ketchup, and 2 tablespoons crème de cassis. Chill until cold, at least 4 hours and up to 3 days.