Framboise Cranberry Sauce originally appeared on Hop Talk.
Cranberry Sauce is a staple at any Thanksgiving table and each year I like to try at least one new recipe. This year I made a Framboise Cranberry Sauce from a recipe in Cooking Light. They said the Belgian Framboise Lambic beer would add an underlying sweetness to complement the cranberries. However, I didn’t find that to be so true and the sauce was quite tart. Next time I would add a little more sweetness with either some orange juice or just some more sugar. (Anyone have any other ideas?)
This was extremely simple to make. Here is the original recipe and a photo of me getting mine ready.
Ingredients
1 (12-ounce) bottle Framboise Lambic beer (such as Lindemans)
½ cup sugar
1-½ teaspoons grated orange rind
1 (12-ounce) package fresh cranberries
Preparation
Bring beer to a boil in a medium saucepan over medium heat. Add sugar, rind, and cranberries; bring to a simmer. Cook 18 minutes or until slightly thick, stirring occasionally. Remove from heat; cool to room temperature. Spoon into a bowl; cover and chill. (Sauce will thicken as it chills.)
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