By Jay Brooks
Tuesday, November 24th, 2009 at 10:28 pm in On Beer.
My good friend, Lucy Saunders, is known as the “Beer Cook,” and has written several cookbooks about preparing food with beer. She loves in Wisconsin and so I don’t get to see her as often as I’d like. Today she shared the recipe below and I thought it would make a great addition to your Thanksgiving meal.
BeerCook’s Cherry Cranbeery Sauce
Adapted from a recipe by Lisa Morrison, Portland, OR, the original Beer Goddess who has a cookbook of her own being released soon (other recipes of hers are profiled on beercook.com)
- 8 ounces cherry ale*
- 12 ounces fresh cranberries, washed and picked over
- 1 cinnamon stick
- 2 tablespoons minced candied ginger (optional)
- 2 tablespoons cherry jam
- 1 cup granulated sugar
Mix all ingredients in a large saucepan, and bring to a boil. Stir well, and reduce heat to a simmer. Cook until cranberries start to pop and sauce thickens. Remove from heat and let cool. Remove cinnamon stick before serving. Makes 3 cups sauce.
* Some possible choices for a cherry ale:
- Lindemans Kriek Lambic
- Samuel Adams Cherry Wheat
- Widmer Bros. Cherry Oak Dopplebock
Any cherry ale or other Kriek Lambic will work, the three above are just suggestions that should be available locally. Happy Thanksgiving. Enjoy.