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


  1. 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.

3 thoughts on “Orange Blossom Ale Cranberry Sauce

  1. I’m making this for Thanksgiving. How long will it stay good in the refrigerator? I’d like to make it a day or two ahead if I can.

  2. I made this for Thanksgiving with Sierra Nevada Pale Ale. It was a big hit. I think my cranberries may have been extra juicy though, because my sauce wasn’t thickening up. I added some cornstarch dissolved in water, and that did the trick.

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