Cranberry Wit Sauce
Cranberry and orange pair so naturally together. By using a Wit beer, you bring in the light orange flavors with a hint of coriander, making this Cranberry Sauce welcome on any Thanksgiving table or as a side sauce for Beer Brined Chicken or Turkey.
Ingredients:
1
EachOrange (Valencia or Navel), zested and sliced
EachOrange (Valencia or Navel), zested and sliced1EachTangerine, zested and sliced
EachTangerine, zested and sliced2Cup Wit
Cup Wit1/2 Cup Belgian Rock Candy Sugar, Clear
1TSP Coriander, Whole , toasted and cracked with the bottom of a pan
TSP Coriander, Whole , toasted and cracked with the bottom of a pan1/2 Cup Honey, Wild Flower
1Pinch Sea Salt
Pinch Sea Salt12 Ounces Cranberries, fresh (1 Bag)
Directions:
In a large saucepan, add sliced citrus (giving a good squeeze and reserve the zest for later), Wit, Rock Candy, coriander and salt and bring to a boil over medium-high heat, stirring until the sugar has dissolved, about 4 minutes. Remove the sliced citrus, add the honey, 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 2 days before if time or kitchen space is not available the day of.* For Beer, Hoegaarden Wit or Double Wit from South Hampton Brewery, if you don’t have a homebrew Wit available.
