The Best Cranberry Gastrique Sauce Recipe
This Cranberry Gastrique combines rich, tangy flavors with just the right amount of sweetness for a sauce that’s both complex and irresistible. Made with only six ingredients, it’s surprisingly easy to prepare and perfect for the cold weather season. Whether served with roasted meats, cheese boards, or vegetables, this sauce adds instant elegance!
This is a fun one that I want you to know how to make, and I’m going to walk you through it, step by step.
Let’s get into it!
Why I love this recipe:
Recipe Ingredients
You’ll need the following ingredients to make this incredible cranberry sauce:
Ingredient Notes
The ingredients to make this cranberry gastrique are easy to find and available at any grocery store.
Here are a few ingredient notes:
Cranberries: Use only fresh cranberries that are firm, plump, and unblemished for this recipe. Seasonal for their tart flavor this time of year, they are easily found at any grocery store around the holidays.
Orange: The flavor of orange pairs beautifully with cranberries. This recipe only uses the peel of the orange, so you can use the flesh for another recipe or just to eat.
Ginger: Another flavor that pairs so well with cranberries and orange, use a 1-inch piece of fresh ginger to flavor the background of the sauce.
Rosemary: Adding a floral note to the sauce, fresh rosemary is perfect in this recipe. If you can’t find it, substitute it with fresh thyme.
Red wine vinegar: The co-star to the this sauce is the punchy red wine vinegar. Be sure to use a high-quality version for the best flavor (I used this one). If you cannot find red wine vinegar, substitute with white wine vinegar or champagne vinegar. You could also consider apple cider vinegar, but the resulting sauce will be much less tangy.
The Technique: What is a Gastrique?
A classic in the French sauce repertoire, a gastrique has a tart, assertive, and complex flavor profile, with a hint of sweetness. I learned to make this sauce in culinary school and fell in love with it right away because of its unexpected flavor. Paired with the right thing, it is exceptional!
It is typically made by first making a caramel, believe it or not, and then adding to it a healthy amount of vinegar and fresh fruit. It then cooks until it reduces into a beautiful glaze.
I changed the technique up a bit in this recipe by adding cranberries at the beginning of the process because cranberries require a longer cooking time to extract their flavor. I also strained this version, but I have also served it unstrained like in these Cast Iron Skillet Pork Chops with Cranberry Gastrique.
What is a cranberry gastrique perfect for?
- Lean cuts of pork: pork roast, pork tenderloin, pork chops
- Roasted poultry: duck, chicken, turkey
- Roasted game
- Roasted vegetables
Let’s Make Cranberry Gastrique Together: STEP BY STEP
Be sure to check out the full recipe details and ingredient list in the recipe card below.
First, using a vegetable peeler, peel 2-3 long strips of orange peel, being careful not to remove any of the white pith with it. If you do happen to have white pith on the underside, carefully use a knife to remove it. It is quite bitter in flavor and will affect the flavor of the sauce.
Next, clean the outside of the piece of ginger and slice it into 4 or 5 slices.
Finally, combine the cranberries, sugar, water, orange peel, and ginger in a medium saucepan over medium to medium-high heat and bring to a boil.
Once the cranberries have reached a boil, let them simmer for 8-10 minutes or until they are softened.
Next, add the red wine vinegar and return a simmer and let them cook and reduce for another 3-5 minutes.
You will know the sauce is done when it has reached ‘sauce consistency’. This is when you can swipe your finger along the back of a spoon or spatula and the sauce doesn’t come back together.
Pour the sauce through a fine mesh strainer.
Press down with a spatula or spoon to extract all of the liquid from the fruit.
Natalie’s Expert Tips
- Use all fresh ingredients – cranberries, orange peel, rosemary, and ginger. The flavor is completely different if you use dried herbs and spices.
- Make sure there is no white pith on your orange peel. If you do find that you have some, carefully cut it off with a sharp knife.
- If you decide not to strain it, remember to remove the rosemary, ginger slices, and orange peel.
Serving Suggestions
As mentioned in the technique section above, this cranberry gastrique sauce pairs exceptionally well with lean cuts of pork, chicken, duck, turkey, and game. It is also delightful drizzled over roasted vegetables or served on a cheese board with rich creamy cheeses!
Storage & Reheating
STORAGE:
Store this in an airtight container in the refrigerator for up to 5 days.
REHEATING:
On the stovetop, place the sauce into a saucepan over medium-low heat until warmed through. Alternatively, you can also reheat the sauce in the microwave in 30-second intervals until it is warmed through.
Frequently Asked Questions
I hope you love this Cranberry Gastrique Sauce Recipe!
If you make it, be sure to leave a rating so I know how you liked it!
Recipe Card
Cranberry Gastrique Sauce Recipe
Ingredients
- 2 cups cranberries (fresh)
- 1 cup sugar
- 1/3 cup water
- 1 inch ginger (sliced)
- 1 orange (peel only)
- 1 cup red wine vinegar
Instructions
- First, using a sharp vegetable peeler, remove 2-3 long sections of orange peel, taking care not to remove any of the white pith with it. The white pith is very bitter and will affect the flavor of the sauce. If you happen to have removed some of the white pith, then carefully remove it with a sharp knife.
- Next, slice the piece of ginger. If the outside of the ginger is clean and not damaged at all, there is no need to peel it (the sauce will be strained).
- Combine the cranberries, sugar, ginger, and orange peel with 1/3 cup of water in a sauce pan and bring to a boil. Simmer over medium heat until the cranberries begin to soften – about 8-10 minutes.
- Add the red wine vinegar, and continue to let it cook until it reduces and starts to thicken – about 3-5 minutes. You will know it's done when you can swipe a finger across a spatula or the back of a spoon and the sauce doesn't come back together. *Note: the sauce will continue to thicken as it cools a little.
- When the sauce has cooked down and has reached sauce consistency, pour it through a fine mesh strainer, pressing down with a spatula or spoon to release all of the liquid.
Nutrition
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I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!
