Aperol Spritz Cranberry Sauce
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.
Ingredients
- Zest and juice from 2 oranges (about 1 cup juice and 1 ½ Tbsp zest)
- 3/4 cup prosecco (or your favorite sparkling wine)
- 1/2 cup Aperol
- 1 1/3 cup cane sugar
- 24 ounces cranberries, rinsed
Instructions
- 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!
Notes
- 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.
Tried this recipe?Let us know how it was!