Instructions: Bring 1 cup water, 1/2 cup sugar, and 1/4 cup creme 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 creme de cassis. Chill until cold, at least 4 hours and up to 3 days.

This recipe yields about 3 cups.

Comments: Surprise - a bit of ketchup helps the sweet and tart flavors blend. Make this up to three days ahead.

Yield: 3 cups

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