Cranberry & Cherry Sauce


  • 12 ounces cranberries, fresh
  • 1 C cherries, dried
  • ½ C organic sugar
  • ½ C honey
  • 2 tsp orange peels, candied
  • 2 each vanilla beans, split
  • 1 cinnamon stick
  • 1 pinch salt
  • 22 ounce bottle The Dissident


In a medium sized sauce pan, add the washed cranberries, dried cherries, sugar, honey, candied orange peel, vanilla bean, cinnamon stick, salt and beer.

Bring the mixture to a slow simmer over medium-low heat, stirring frequently. Once the sauce comes to a boil, cook until all the cranberries pop, about 10 minutes.

Transfer the sauce to a serving bowl and let cool. This sauce can be made up to two days in advance and refrigerated until served. Cheers!

Recipe from the Homebrew Chef