An easy slightly sweet, slightly tart smoked cranberry sauce with some optional add-inns.
Course Condiment / Sauce
Cuisine American
Prep Time 5 minutesminutes
Cook Time 4 hourshours
Chill time 2 hourshours
Total Time 6 hourshours5 minutesminutes
Servings 12
Calories 111kcal
Author Breanna Stark
Ingredients
24ozfresh cranberries
2orangesjuice only
2lemonsjuice only
1cupwater
1cupbrown sugar
Instructions
Preheat your smoker to 300°F.
Add the cranberries to an aluminum tray.
Squeeze the juice from the lemons and oranges on top and add the water.
Sprinkle the brown sugar over and mix until all the cranberries are well coated.
Make sure the cranberries are spread out evenly in the tray.
Place the tray on the grates of the smoker and let cook for 4 hours, or until the cranberries start to burst and the sauce has reached your desired consistency.
Chill in the fridge for 2 hours prior to serving.
Notes
Can I use frozen cranberries if I don't have fresh ones? Yes, you can use them from frozen, no need to defrost.Can I use bottled citrus juice? Yes. A medium lemon yields 3 tbsp juice and an orange about 1/3 of a cup. I prefer my cranberry sauce a little less chunky. Once it has cooled slightly, pop half of it into a blender and blend until smooth, alternatively you can use a jug and an immersion blender, then mix it back into the nonblended sauce.I prefer my cranberry sauce thicker. Simply cook it a bit longer.I prefer my cranberry sauce thinner. Stick closer to the 3-hour timeframe. Just check on it every 30 minutes or so after you hit the 3-hour mark until it reaches your desired consistency.Can I make this ahead of time? Yes, it can be made up to 4 days in advance and stored covered in the refrigerator. What temperature do I serve it at? It's personal preference. Straight from the fridge, room temperature or warmed through.Can I add anything else to this cranberry sauce? Yes, check out our suggestions above to spice up this dish with a little more flavor.What flavor wood should I use for smoking? A lighter profile wood as you do not want to overpower the dish with smoke. Pecan, apple, or cherry are all great options!