Cranberry sauce sometimes gets a bad wrap. Perhaps it’s because some people… OK a lot of people go the simple route and use canned cranberry sauce. The sound that the jiggling tube of goo makes as it slowly seeps out of the can and splats into the dish is enough to justify it’s bad wrap.
There is something to be said about making your own cranberry sauce however. Especially when it comes to making it with beer. I saw a recipe last year from our friends over at Sierra Nevada for their version of cranberry sauce made with their Kellerweis Hefeweizen. This beer lends itself well to being used with fruit as it a wheat beer with notes of cloves and has a fruity aroma.
The recipe is easy with 5 simple ingredients:
1 cup Kellerweis
12 ounces fresh cranberries
1 cup sugar
1 orange juiced
zest of ½ of orange
You will start with a medium sized sauce pan and add all of the above ingredients into the pan.
Bring them to a simmer and simmering for 15 minutes. Make sure you stir occasionally – there’s a lot of sugar in this recipe so it can burn to the pan if you don’t stir.
After the 15 minutes place the cranberry sauce in a bowl, cover it and let it chill in the refrigerator for at least 4 hours.
This cranberry sauce certainly puts the canned goo to shame. The flavors intermix well and you can taste the fruitiness of the beer along with a nice balance between the tartness of the cranberries, the zest freshness from the orange and the sweetness of the sugar.
What is your preference for cranberry sauce homemade or from the can?