| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Heavy cream |
| 1/4 |
c |
Sugar |
| 1 |
c |
Cranberries; picked over |
| 1/3 |
c |
Cassis |
| 4 1/2 |
oz |
Semisweet chocolate; chopped |
| 1 |
oz |
Unsweetened chocolate; chopped |
INSTRUCTIONS
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.
Makes about 3 cups.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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