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Old 10-23-2006, 12:16 PM   #1
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Creme de Cassis sauce

Here's one I thought of on a whim.

2 cups Creme de Cassis
1 cup granulated sugar
2 cups sliced/seeded red grapes

In a sauce pan over medium heat, dissolve the sugar in the Creme de Cassis then bring to a boil, turn down the heat to simmer. After 10 minutes, add the grapes and reduce until just syrupy.

I originally made this for Duck, but it works great on chicken and pork too.

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Old 10-23-2006, 12:17 PM   #2
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Sounds tasty but very sweet!
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Old 10-23-2006, 12:19 PM   #3
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Moved to Sauces.
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Old 10-23-2006, 12:28 PM   #4
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You could use 1/2 to 3/4 cup sugar if you wanted. The consistency should be somewhat syrupy but not real thick. I only serve 1 1/2 Tbs on a pork chop with a few of the grapes.
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Old 10-23-2006, 12:32 PM   #5
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Creme de Cassis on its own is a sweet syrupy drink. I'd skip the sugar all together and reduce the liquor with some minced shallots and some dried cranberries for a touch of tartness.
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Old 10-23-2006, 12:55 PM   #6
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That sounds like a dessert sauce to me. I would definitely be peeling those grapes.

I've used Creme de Cassis with blueberries to make a great pancake topping/ ice cream sauce.
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Old 10-23-2006, 03:20 PM   #7
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You basically made a gastrique. I would also reduce it with some duck stock or chicken stock to add a savory component to the sauce.
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