This Cranberry Guava Sauce is going to be a little Cuban twist to your traditional regular Cranberry Sauce. It’s going to be perfect for Thanksgiving or just a regular weekday Chicken!
What is Cranberry Guava Sauce
Allow us to properly introduce you to Cranberry Guava Sauce. This is a side that will blow their socks off this Thanksgiving. The best part? In our opinion, it isn’t limited to Thanksgiving. This recipe is something you can whip out to make anything just a little more special.
Cranberry Guava Sauce is exactly what it sounds like. Cranberry Sauce and Thanksgiving are a very traditional pairing, but sometimes you have to take something traditional and just throw guava in it. This recipe is so good. The guava and cranberries perfectly balance each other with just the right undertone of cinammon.
Think about adding it to: Alita’s Roast Chicken or Butter Herb Turkey, or even better with our Cranberry Guava Baked Brie
You also can almost always have the ingredients on hand. This means that you can whip it out to spice up your Honey Baked Ham, or throw on some pork tenderloins. It really can go with so many different dishes. I mean, it’s guava for the love of God. What can’t it do?!
Our Biggest Tip for Cranberry Guava Sauce
This is a great recipe or Thanksgiving not just because it’s cranberry sauce. This is something you can do the week before Thanksgiving and just freeze. It’s also something you can make a few days ahead of Thanksgiving and just heat it up day of.
AFter Thanksgiving, you can freeze your leftovers and save yourself some time the next time you want to spice things up, or sweeten things up? You get what we are saying.
Give this one a try. The steps are straightforward and it’s pretty quick. We are here if you have any questions.
Try Some of Our Other Great Side Dishes
Cranberry Guava Sauce
Course: SidesCuisine: Cuban AmericanDifficulty: Easy6
servings10
minutes20
minutesIngredients
24 oz cranberries (can be fresh or frozen), if fresh be sure to rinse and drain
10 – 15 oz of guava marmalade (of the commercial brands I like Ancel because it’s light in color and tastes very natural.)
1/2 cup of turbinado brown sugar
1 stick of cinnamon
Pinch of salt
Directions
- In a large pot add the cranberries, sugar, 10 oz of marmalade, cinnamon and salt
- Cook on medium high until it is vigorously boiling. Drop to low and simmer for 10 -15 minutes. Stir often.
- Taste it. If it’s too tart for you, add another 2-5 oz of marmalade. (I don’t like adding sugar at this point because it doesn’t melt as well, whereas the marmalade incorporates nicely)
