I could get really cheesy about this. I could even call it CranBEERy sauce. But I’m not going to do that, because, that would be lame.
And I respect you too much for obvious puns. Drunken cranberry sauce? Boozy? All of those overused dsicriptors miss the point, and the fact that high heat burns off alcohol.
A light ale, with a strong citrus note, like Buffalo Bill’s Orange Blossom Ale, lends a beautiful balance to the strong acid of cranberries that you usually see sitting around your Thanksgiving table. I won’t even speak to those of you who’s only preparation for anything Cranberry related is the use of a can opener to dispense a hideously ridged gelatinous mass of phallic shaped berry-ajecent matter onto a crystal serving dish.
Other things we won’t be speaking of today: the sound that thing makes when it comes out of said can.
Clear your head of all thoughts tin related and focus on a sweet and tart taste of a cranberry sauce with back notes of an American Pale Ale. You’ll thank me for the reprieve.
Orange Blossom Ale Cranberry Sauce
1 cup sugar
1/2 cup water
1/2 cup Pale Ale with citrus notes (do NOT use an IPA, to much hop. I used Orange Blossom Ale from Buffalo Bills)
4 cups Cranberries
1 tbs fine orange zest
Put it all in a sauce pan and allow to simmer over medium low heat until thickened, about 15 minutes. The longer you cook, the thicker it becomes.