cranberry wit sauce

if thanksgiving were at my house this year…I’d make this:

Cranberry Wit Sauce
a traditional side dish with a twist.

2 Blood oranges, zested and sliced into rings
2 cups Witbier*
1/2 cup Belgian clear rock candy sugar, or regular sugar
2 tsp. Ground coriander
1 pinch Sea salt
1/2 cup Orange blossom honey
12 oz. Cranberries, fresh (1 bag)

In a large saucepan, add oranges (giving a good twist to release the juice), Witbier, rock candy, coriander and salt. Bring to a boil over medium-high heat, stirring about 4 minutes until the sugar has dissolved. Remove the sliced citrus, and add the honey, orange zest and cranberries; reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Serve immediately or chill until ready to serve. The sauce can be made up to 2 days in advance.

*For beer, use a local Wit or Double Wit from South Hampton brewery, if you don’t have a homebrew Witbier available.
{via beer advocate. click here for more Thanksgiving recipes with beer. that Holiday Ale Cheesecake with Barley Malt Crust sounds absolutely DIVINE.}