Three Philosophers Cranberry Sauce

How to make Three Philosophers Cranberry Sauce

The addition of a Belgian Quadrupel ale to a tart cranberry sauce adds unique blend of dried fruit flavors to this quintessential Thanksgiving side dish.  The days of the canned cranberry sauce are over with this recipe! Outside of using this Three Philosophers Cranberry Sauce with Turkey, try it with Duck, Pork or Wild Game on the savory side.  For the sweet side, try this sauce on Pancakes, Waffles, Aebleskiver or even layered into a Trifle.

Makes: 3 cups

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2010 | Issue #46

Three Philosophers Cranberry Sauce
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Cranberries, dried cherries, cinnamon, and citrus mix with the dried fruit flavors from a Belgian style Quadrupel Ale.
Servings Prep Time
3 cup 5 minute
Cook Time
20 minute
Servings Prep Time
3 cup 5 minute
Cook Time
20 minute
Three Philosophers Cranberry Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Cranberries, dried cherries, cinnamon, and citrus mix with the dried fruit flavors from a Belgian style Quadrupel Ale.
Servings Prep Time
3 cup 5 minute
Cook Time
20 minute
Servings Prep Time
3 cup 5 minute
Cook Time
20 minute
Ingredients
Servings: cup
Units:
Instructions
  • In a large pot over medium heat, add the cleaned and picked-over cranberries, Brewery Ommegang Three Philosophers, dried cherries, honey, salt, cinnamon sticks and citrus (cut either into rings or zested | juiced). Stir well, until the mixture comes to a simmer. Turn down the heat to low and let the cranberries pop for about 15 minutes, stirring occasionally. Transfer to a serving bowl, and the sauce is ready to use.
  • This sauce may be made up to 5 days before serving and kept refrigerated.
Recipe Notes

Other Cranberry Sauce Recipes:

Sean Paxton

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