Belgian Framboise Lambic beer—a frothy, berry-colored beverage—adds an underlying sweetness that complements the cranberries.
1 (12-ounce) bottle Framboise Lambic beer (such as Lindemans)
1/2 cup sugar
1 1/2 teaspoons grated orange rind
1 (12-ounce) package fresh cranberries
How to Make It
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 dish was very satisfying! My Husband and I LOVE Framboise Lambic Raspberry beer and the addition of cranberries and orange zest made this cranberry dish unique and wonderful. My dish gelled nicely and I believe the key to that is to allow the dish to COMPLETELY cool prior to placing into the fridge to gell.
I liked this recipe, made it for Thanksgiving. No problems with being liquidy at all. Stirred throughout and crushed the berries. Added a bit more sugar. Never had Framboise before and really liked it! Used New Glarus.
This cranberry sauce was one of the first things to disappear this Thanksgiving! I did add 1/4 cup sugar to sauce after cooking because it was too tart for my taste as written. I also used a Cherry Lambic beer as that is all that was available. I did not have any problems with runny sauce as some of the other reviewers mentioned. My husband has already said he wants to have this cranberry sauce again soon.
Just made this for Thanksgiving, for a bunch of lambic-lovers. We all agreed it was kind of meh. A little too liqidy for my taste (although mine did gel), and just a little too much like eating beer. Very easy to make, and not bad - I'll probably finish the leftovers, but next Thanksgiving I'll make another cranberry sauce recipe and just drink my Framboise.