2 cups fresh cranberries
3/4 cup sugar
3/4 cup water
1/4 cup tangerine juice
2 tablespoons Aperol
1/2 inch knob ginger, minced
zest of 1 tangerine
Place the cranberries, water, juice, sugar, ginger and zest in a medium saucepan and, stirring occasionally, cook for 20 minutes over medium high heat to reduce and thicken. Remove from heat and stir in the Aperol. Serve hot or cold.
I love cranberry sauce and this citrus spiked version is one of my favorites yet. Tangerines are a good balancing force for the cranberries so you end up with a sauce that isn’t too sweet but isn’t overly tart or bitter either. And Aperol? Well, it is just one of my new favorites and has great not too sweet notes of bitter orange and rhubarb (among other yummy things) but isn’t 100% necessary for the sauce. It just adds a little something extra.
Mm, cranberries and tangerines sound like a nice combo. Already cranberry sauce made by hand rather than coming out of (and resembling the shape of) a can has a leg up; this sounds like it would be brilliant!
wow, what a nice twist on cranberry sauce! glad to hear that the combination of flavors and ingredients work so well together.
That sounds lovely– cranberry and citrus pair so well together.
And I’d never heard of Aperol before; thanks for bringing it to my attention.
This would be great on a turkey sandwich.
It was great on a turkey sandwich. I wish I had one right now.
Sounds good! I had to google Aperol, but I like the sound of it.
I’ve seen Aperol in stores, but never bothered to figure out what it was. Now I’ll go buy some!
Hi! I just happened upon your blog and I must say, I am so excited to find a recipe that uses Aperol! We love to drink Aperol spritz (ap, club soda & orange garnish) so I cannot wait to try this out!!
Yay we are making this for Thanksgiving!