Steeping cranberries in a berry lambicâ€”particularly a tart kriekâ€”amps up the sour factor, but dark brown sugar mellows it out. Itâ€™s still plenty tart, which works famously within an otherwise heavy holiday spread, but take liberty with the brown sugar and add more if you like yours sweet.
- 1 pound cranberries
- 1 1⁄4 cups packed dark brown sugar
- 1 12-ounce bottle berry lambic
- 1 pinch salt
Combine the cranberries, brown sugar, lambic and salt in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the cranberries burst, about 5 minutes. Let cool about 10 minutes before serving, or chill before serving.