It’s Wild: Peach Lambic Ale Cranberry Sauce

One of the main reasons that we Beer Chicks became Beer Chicks is because we value the authentic. So come the holidays, one thing that we cannot abide (especially when it’s so easy to make) is the bastardized version of cranberry sauce, sold to you in a gelatinous mass in an aluminum can. Sad face.

You’ve spent way too much time on the perfect beer brined turkey, or the succulent beer braised prime rib to sully your table with a mass produced, manufactured and, let’s face it, weird cylinder of jiggly, super sweet, plasticy cranberry resembling substance – made with Cranberries (good), High Fructose Corn Syrup (bad), Water (neutral) and also more Corn Syrup (bad).

You deserve more than that. Authentic and delicious cranberry sauce is super easy to make and is even better when you add citrus, herbaceous honey and a tart Fruit Lambic Ale to the pot. Try this cranberry sauce and you’ll be wowed – just like the first time you had that craft beer instead of the fizzy yellow water you were used to drinking!

Lambic Cranberry Sauce


• The juice and zest of 2 Blood Oranges
(Seasonal starting Dec.)

• 1 & 1/2 cups of a Fruit Lambic Ale
(We use Lindeman’s Peche Lambic)

• 1/2 cup Pure Cane Sugar
• 1/2 cup Honey
(We like orange blossom honey)

• 1 pinch Sea Salt
• One 12 ounce bag of fresh Cranberries

In a large saucepan over medium-high heat, add the Blood Orange juice, the Fruit Lambic, the Sugar, the Honey and the salt and bring to a boil. When the sugar has dissolved add the honey, the Blood Orange zest and the cranberries. Reduce your heat to low and simmer until the cranberries burst and the sauce thickens – about 15-20 minutes (The natural pectin in the cranberries will thicken the sauce as you cook it).

Serve immediately with your delicious holiday meal, or preserve in small jars and dole out as a perfect homemade beer-centric gift!