Vodka Cranberry Sauce with Clementine
Tart cranberry sauce brightened with fresh clementine zest and juice, spiked with vodka. Cranberries burst into a glossy sauce in just five minutes of simmering. Serve at room temperature or chilled alongside poultry, game, or as a condiment for cheese boards.
Ingredients
Instructions
- 1
Combine cranberries, clementine zest, juice, and vodka in a pan.
- 2
Bring to a boil and simmer, stirring, until cranberries begin to burst.
- 3
Stir in sugar.
- 4
Set aside to cool.
- 5
Serve at room temperature or chilled.
Tips
Taste before adding full amount of sugar; tartness varies by cranberry batch and personal preference.
Good to Know
Refrigerate in an airtight container up to 2 weeks.
Make up to 3 days ahead; flavors meld and deepen overnight.
Offer at room temperature or chilled. Pairs with roasted turkey, duck, pork, or cheese.
Common Mistakes
Overcook to avoid mushy texture loss and murky color; remove from heat as soon as berries burst.
Skip tasting sugar to avoid over-sweetening; tartness is this sauce's character.