Cranberry Sauce For Beef And Seafood Recipe

Name: Cranberry Sauce For Beef And Seafood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Canola Oil; 1 whole Onion, Roughly Chopped; 4 cloves Garlic, Smashed, Skins Removed; 2 cups Frozen Cranberries, Defrosted Overnight; 1 cup Light Brown Sugar; 12 ounces, fluid Light Beer; 1 cup Worcestershire Sauce; 3/4 cups Pomegranate Flavored Red Wine Vinegar (or Red Wine Vinegar); 1/2 cups Soy Sauce; 1 teaspoon Red Chili Flakes; 1/2 Tablespoons Cracked Black Pepper

Servings: persons

1 Tablespoon Canola Oil
1 whole Onion, Roughly Chopped
4 cloves Garlic, Smashed, Skins Removed
2 cups Frozen Cranberries, Defrosted Overnight
1 cup Light Brown Sugar
12 ounces, fluid Light Beer
1 cup Worcestershire Sauce
3/4 cups Pomegranate Flavored Red Wine Vinegar (or Red Wine Vinegar)
1/2 cups Soy Sauce
1 teaspoon Red Chili Flakes
1/2 Tablespoons Cracked Black Pepper

1
Heat a sauce pan on medium heat. Add oil, bring it to temperature, then add onion. Sweat onions for about 5 minutes, stirring a few times, then add garlic. Stir again, then toss in cranberries. Stir again, then add brown sugar, beer, Worcestershire sauce, red wine vinegar, soy sauce, red pepper flakes, and cracked black pepper. Stir well.
2
Once this comes to a boil, reduce heat to low and simmer for 1 hour. The sauce will begin to reduce and thicken. This is what you are looking for.
3
You have two options now. You can pour this into a blender, or keep it in the pot and use an immersion blender (I chose the latter). If you are using a blender, be careful and make sure the lid is on right and that you cover it with a towel for extra protection.
4
Blend until smooth. Strain through a fine mesh strainer to remove any thick clumps. Use the back of a spoon to push sauce through the strainer. I do this over a bowl to reserve the sauce.
5
Pour sauce into a storage container and refrigerate until you are ready to serve. In my case, I used a plastic condiment squeeze bottle and let everyone squirt away. Sweet, salty, and a smidge spicy, it is everything you want in a great sauce, plus cranberries to boot!

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tablespoon Canola Oil, 1 whole Onion, Roughly Chopped, 4 cloves Garlic, Smashed, Skins Removed, 2 cups Frozen Cranberries, Defrosted Overnight, and more.

Yes, Cranberry Sauce For Beef And Seafood falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Sauce For Beef And Seafood

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions