Cooking with Beer | Cran-bozen Sauce
I’m well aware that it is 2 weeks past Thanksgiving and I’m just now posting a cranberry sauce recipe. Up on the east coast, our holiday turned into quite the event when all the power went out. Not only did we have to prepare for 30 people coming over to our feast, I needed to find out how to post this recipe. Unfortunately, no electricity means no wifi so I saved this cranberry dream until now. I’m confident everyone at your Christmas party is going to love it.
The ‘Cran-bozen Sauce’ is a recipe for people of all cooking skill levels. If you can find a heat source, a pot, and these ingredients, you can whip up this dish and there’s a 99% chance it will turn out successful. Bring this beer-laced cranberry sauce to a family gathering, work party, or just any old potluck. I promise you will start hearing phrases like, “You should try out for the next Top Chef!” and, “Where did you buy this sauce?” It’s just that good. So even though Thanksgiving has passed, let’s all say thanks, especially to New Belgium Brewing for making Frambozen. Cheers to cranberries and cheers to cooking with craft beer!
1 quart of cranberries
2 Bartlett pears
1 Granny Smith apple
1 cup granulated sugar (if you want it to be sweeter, add an extra 1/4 cup)
2 tbsp fresh squeezed lemon juice
½ tsp dried thyme
¼ tsp cinnamon
1 bottle of Frambozen by New Belgium Brewing
1 ½ tbsp. of Sure-Jell pectin
Chop the apple and pears into tiny little chunks.
Add all ingredients except the pectin to a large pot and bring to a simmer (medium-high heat).
When the pot is bubbling, add the pectin. Cook for about 7 or so minutes, until all the cranberries have started to pop. Reduce the heat to low and cook for another 10 minutes, occasionally stirring. Let cool before serving.