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!
Cranberry Sauce and Thanksgiving are a very traditional pairing. But sometimes you have to take something traditional and just throw guava in it.
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.
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?!
Another bonus? 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.
Cranberry Guava SauceCourse: SidesCuisine: Cuban AmericanDifficulty: Easy
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
- 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)