I made an early Thanksgiving dinner this weekend (long story). One of the highlights was a cranberry sauce made using a bottle of Lindemans Framboise. It turned out very well, although I’ll add an extra 1/4 cup of sugar next time.
Here’s the recipe, sourced from Cooking Light:
Ingredients
- 1 12-ounce bottle of Framboise
- 1/2 cup sugar
- rind of one medium orange, grated
- 1 12-ounce package fresh cranberries
Preparation
- Bring beer to a boil in a medium saucepan over medium heat. Add sugar, rind, and cranberries; bring to a simmer. Cook 18 minutes or until slightly thick, stirring occasionally. Remove from heat; cool to room temperature. Spoon into a bowl; cover and chill. Sauce will thicken as it chills.
this sounds really good! thanks for sharing. Why the extra sugar, from what I remember Lindemans is already very sweet, were the cranberries overpowering?
I myself thought it was great, maybe the best cranberry sauce I’ve ever had. Definitely very tart, but they are cranberries, after all. My taste-tester (a.k.a. my wife Olivia) felt that it was just a bit too much. It definitely mellowed considerably after chilling for a few days.