A couple weeks ago I was looking at the keywords that brought people to my website, an activity we bloggers often engage in. One search was for ginger ale cranberry sauce. I discussed both of these subjects individually but I did not have a recipe for such a thing. Sounds like a brillant idea to me. Nex time I was in the soda section of the grocery store, I picked up a 2 liter of Vernors Gingle Ale.
Dusted off my homemade jellied cranberry sauce recipe and went to work on this new recipe. I simply replace the water with ginger ale, and cut out a tablespoon of sugar, since the ginger ale itself is sweetened. It came out pretty good. The ginger ale added more depth of flavor to the sauce. The ginger flavor wasn’t super strong with the Vernors. I have tried it with stronger flavored ginger ale, like Reed’s Extra Ginger Brew, and that made more of an impression, so don’t be scaried to reach for the strong stuff. I also liked the carbonation of the soda pop adds another textural element, you could “taste” the bubbles!
- 12 oz fresh cranberries
- 1 cup (minus 1 tablespoon) sugar
- 1 cup Ginger ale
- Bring the ginger ale and sugar to a boil in a large pan. Once you reach a boil add the cranberries and return to a boil. Turn the heat down until the mixture is boiling gently. If you let the mixture boil too hard you may end up with a mess on your hands. Let it boil for 10 minutes. If you wish to make whole cranberry sauce, just pour it into a bowl. For jellied sauce: push the mixture through a sieve to strain out the skins. This will produce a sauce must like that in a can, expect with a better, fresher flavor.