Cranberry Gastrique Sauce


Cranberry Gastrique Sauce

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  • Yield: ~ 1 cup


  • 1/2 cup sugar
  • 2 tablespoons water
  • 1/2 cup red wine vinegar
  • 1 tablespoon dry red wine, such as cabernet
  • 1/3 cup fresh cranberries
  • 2 sprigs thyme
  • Salt and black pepper


  1. Combine sugar, water and cranberries in small heavy-bottomed saucepan. Cook over medium-high heat until sugar is dissolved and cranberries start to soften. Continue to cook for about 8 minutes, swirling gently to help mixture cook evenly.
  2. Add red wine vinegar all at once (mixture will boil very rapidly). Continue to cook until sugar is re-dissolved, about 3 minutes.
  3. Add wine to pan and reduce until slightly syrupy, about 2 to 3 minutes.
  4. Add the thyme and cook until cranberries have broken down slightly and mixture is dark red with the texture of light maple syrup. If you want a smooth sauce you can strain it though a fine mesh sieve. Otherwise remove from heat and season to taste with salt and pepper.


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