Steeping cranberries in a berry lambic – particularly a tart kriek – really kicks you in the face with its sour factor, but the dark brown sugar soon soothes your tongue. It’s still plenty tart, which works famously within an otherwise heavy, fatty, duck dish or a more traditional turkey dinner, but take liberty with the brown sugar and add more if you like yours a bit sweeter. We would recommend a Lou Pepe Pure Kriek by Cantillon which is a sublime lambic cherry beer.
- 500g cranberries
- 250g dark brown sugar
- 330ml bottle berry lambic (Cantillon – Lou Pepe Pure Kriek)
- 1 pinch salt
Combine the cranberries, brown sugar, lambic and salt in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium/low and cook, stirring occasionally, until the cranberries burst, about 5 minutes. Leave to cool for about 10 minutes before serving, or chill.