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Cranberry-Lambic Sauce

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Steeping cranberries in a berry lambic—particularly a tart kriek—amps up the sour factor, but dark brown sugar mellows it out. It’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.

Makes: 10

  • 1 pound cranberries
  • 1 14 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.


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