Orange Blossom Ale Cranberry Sauce

I could get really cheesy about this. I could even call it CranBEERy sauce. But I’m not going to do that, because, that would be lame.

And I respect you too much for obvious puns. Drunken cranberry sauce? Boozy? All of those overused descriptors miss the point, and the fact that high heat burns off alcohol.

A light ale, with a strong citrus note, like  Buffalo Bill’s  Orange Blossom Ale, lends a beautiful balance to the strong acid of cranberries that you usually see sitting around your Thanksgiving table. I won’t even speak to those of you whose only preparation for anything Cranberry related is the use of a can opener to dispense a hideously ridged gelatinous mass of phallic shaped berry-adjacent matter onto a crystal serving dish.

Other things we won’t be speaking of today: the sound that thing makes when it comes out of said can.

Clear your head of all thoughts tin related and focus on a sweet and tart taste of a cranberry sauce with back notes of an American Pale Ale. You’ll thank me for the reprieve.

Orange Blossom Ale Cranberry Sauce


  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup Pale Ale with citrus notes (do not use an IPA, too much hop. I used an Orange Blossom Ale)
  • 4 cups Cranberries
  • 1 tbs fine orange zest


  • Put it all in a sauce pan and allow to simmer over medium low heat until thickened, about 15 minutes. The longer you cook, the thicker it becomes.

2 thoughts on “Orange Blossom Ale Cranberry Sauce

  1. This page will probably get lots of hits today because the recipe was just posted on Huffington Post. You may want to take a moment to fix the typos? It can only help your writing career, right?

    “who’s” should be “whose”
    “berry-ajecent” should be “berry-adjacent”
    “to much hop” should be “too much hop”

    Recipe looks great – I just may try it this year!

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