Cranberry Wit Sauce
Cranberry Wit Sauce, a prefect Holiday sauce | side dish, plays up the orange and coriander flavors in a Belgian style Witbier while contrasting the tart cranberries.
| Servings | Prep Time |
| 10guests | 5minute |
| Cook Time |
| 20minute |
|
|
Ingredients
- 1tsp coriander seeds, whole
- 1each Orange, navel or Valencia,zested and sliced
- 1each tangerine,zested and sliced
- 12ounce Belgian Style Wit Bier,such as Allagash White or other Witbier, leaving any sediment behind
- 1/2cup sugar, Belgian Rock Candy, Clearavailable at Beer, Beer and More Beer or organic sugar
- 1/2cup honeylocal variety | orange blossom, or sugar for a vegan version
- 1/2teaspoon salt, kosher
- 12ounce cranberries, freshor thawed
Instructions
- In a large saucepan, placed over medium heat, add coriander seed. As the pan saucepan warms, the coriander will be toasted, opening up the seed, heating the oils in the kernel and adding aroma and flavor.
- Once the seeds start to pop, look a golden hue and smell wonderful, add sliced citrus (giving a good squeeze and reserve the zest for later), Allagash White, Rock Candy (or sugar) and salt and bring to a boil over medium-high heat, stirring until the sugar has dissolved, about 5 minutes. Remove the sliced citrus from the pot, add the honey, citrus zest and cranberries; reduce the heat to medium-low and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Serve immediately or chill until ready to serve. The sauce can be made up to 5 days before being served, if time or kitchen space is not available the day of.
Recipe Notes
Cranberry Wit Sauce Recipe Variations:
- To make a vegan version of this recipe, substitute the honey for organic sugar with a 1:1 ratio.
More Cranberry Sauce Recipes:
- Cranberry Pomegranate Salsa
- Cranberry Reserve Chutney
- Deschutes Dissident Cranberry Dried Cherry Sauce