Creme de Cassis sauce

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Jeekinz

Washing Up
Joined
Oct 23, 2006
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4,630
Location
New Jersey
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I originally made this for Duck, but it works great on chicken and pork too.
 
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.
 
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.
 
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. :chef:
 

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