Email to Cat      

Thanksgiving: Framboise Cranberry Sauce

Source of Recipe

From "New Thanksgiving Table" by Diane Morgan


Recipe Introduction

"This recipe was given to me by Lisa Morrison, one of the talented students in the six-week food-writing course that I teach each year in Portland, Oregon, where I live. I was developing recipes for a Christmas cookbook while teaching the course and Lisa offered to give me her favorite recipe for cranberry relish, which calls for a 12-ounce bottle of framboise Lambic, a raspberry-flavored Belgian beer. Not surprisingly, I was skeptical, but Lisa writes extensively about beer for many publications and is known locally as 'the beer goddess,' so it was worth a try. The recipe worked beautifully, the relish tastes terrific, and it is a fun twist on the traditional cranberry relish served with the holiday bird."

List of Ingredients

â—¦ 1 bottle (12 ounces) Lindemans Framboise Lambic Beer
â—¦ 1 package (12 ounces) fresh or thawed frozen cranberries, picked over and stems removed
â—¦ ¼ cup finely died crystallized ginger
â—¦ ¼ cup sugar


Recipe

In a deep, 4-quart saucepan over medium-high heat, bring the beer to a boil. Add the cranberries, ginger, and sugar. Reduce the heat to maintain a simmer and stir to dissolve the sugar. Cook, stirring occasionally, for about 10 minutes until the cranberries begin to pop open.

Remove from the heat and let cool to room temperature.
Transfer the cooled relish to a bowl, cover, and refrigerate until ready to serve.

Makes about 2 ¼ cups



• Do Ahead:
The relish can be made up to 10 days in advance. Store in a tightly covered container in the refrigerator.