With a spritzy and modern twist on classic cranberry sauce, this Aperol Spritz Cranberry Sauce will surely be a hit around your Thanksgiving table! Made with beloved Aperol liqueur and bubbly Italian prosecco, its tart yet sweet flavors are well-balanced in a decidedly adult way.
Zest and juice from 2 oranges (about 1 cup juice and 1 ½ Tbsp zest)
3/4cupprosecco (or your favorite sparkling wine)
1 1/3cupcane sugar
Gather and prep all ingredients according to specifications above.
Combine the orange juice, prosecco, Aperol and sugar in a large saucepan over medium heat and stir or whisk until the sugar has dissolved.
Stir in the cranberries and bring mixture up to a boil, then immediately reduce the heat to a simmer.
After about 7 minutes, start “popping” the cranberries by mashing them lightly with a fork or potato masher, leaving the sauce somewhat chunky (based on your desired consistency) and continue to simmer for another 5 to 6 minutes. (Simmer less time for a chunkier sauce and more time for a smoother sauce.)
Remove pan from heat, stir in the orange zest and cool.
Bring the cranberry sauce to room temperature before serving. Buon Appetito!
Campari can be used in place of Aperol, but it is a bit stronger or more intensely-flavored, so reduce the amount slightly.
Garnishing Suggestion: Just before serving, top the cranberry sauce with some additional orange zest or orange peel.
Make the Cranberry Sauce in advance of the big day, so there is less to do amidst all the hustle and bustle! I suggest up to one week in advance.
Leftover Cranberry Sauce lasts for some time in the fridge and freezer! Store it in an airtight container for up to 4 weeks in the refrigerator or up to 3 months in the freezer.
Recipe by Mangia With Michele. Please visit my site for more great cooking inspiration!If you try this recipe, please share a photo on INSTAGRAM or FACEBOOK and tag it @MangiaWithMichele and #MangiaWithMichele. I’d love to see it!