Cuban-American fusion recipe
Cranberry and Guava Sauce for Thanksgiving
Homemade cranberry and guava sauce with orange and cinnamon. A sweet-and-tart Cuban-American fusion accompaniment for turkey.
- Preparation10 min
- Cooking20 min
- Total time1 h 30 min
- ServingsApproximately 650 g of sauce, 8 side servings
- DifficultyEasy
Thanksgiving cranberry sauce meets Cuban guava paste in this recipe. The result is a bright red, slightly rustic sauce with the tartness of cranberries and the aroma of orange.
This Cuban-American fusion dish pairs well with turkey, roast chicken or pork. It is made in one pot and can be prepared the day before to serve cold or at a cool temperature.
Ingredients
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Method
- Rinse the fresh cranberries and discard any that are spoiled. Frozen cranberries can be used directly without thawing. Wash the orange before removing a thin strip of peel.
- Place the cranberries, guava paste, orange juice, water, orange peel and cinnamon in a pot. Heat over medium heat, stirring to keep the guava from sticking.
- When it boils, reduce the heat and cook uncovered for 12–18 minutes. Stir and lightly crush some of the cranberries, leaving others whole for a rustic texture.
- Taste a small amount once it has cooled slightly. Add the optional sugar only if the sauce is too tart, and cook for 2 more minutes to dissolve it. The sauce should be slightly thinner than you want it to be when served.
- Remove the cinnamon and orange peel. Transfer to a shallow container, let cool, and refrigerate. Chill for approximately 1 hour before serving alongside the turkey.
