Thanksgiving is just around the corner, and one of the staples of Thanksgiving dinner is cranberry sauce. Here is a recipe for cranberry sauce with a fantastic beer twist that is not only delicious, it’s super easy to prepare. In my biased opinion it’s the best cranberry sauce I’ve ever had, the flavor of the fruit lambic compliments the cranberries beautifully. My wife is not always a fan of my beer cooking experiments but even she asks me to make this every year for Thanksgiving. We usually go with Lindemans Framboise (Raspberry) which is a little sweeter than most fruit lambics, but I can imagine it would go well with any number of tart, fruit forward Belgian lambics.
Ingredients & Directions
- 1 pound cranberries
- 1 1/4 cups packed dark brown sugar
- 12 ounce bottle of fruit lambic
- a pinch of salt
Combine the cranberries, brown sugar, lambic and salt in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally until the cranberries burst (as I remember this took about 10 minutes). Let cool or chill before serving.