Cranberry “Ah-So” Sauce

Cranberry “Ah-So” Sauce

  • Prep Time

    20 minutes
  • Serving Size

    4 cups


  • The Original Cranberry Juice Cocktail1 cup
  • Fresh Cranberries1/2 cup
  • Soy sauce1/4 cup
  • Cornstarch2 tablespoons
  • Honey3/4 cup
  • Hoisin sauce1/2 cup
  • Five spice powder2 teaspoons
  • Vegetable oil2 tablespoons
  • Shaoxing chinese cooking wine1/4 cup
  • Featured Product

    The Original Cranberry Juice Cocktail

  • Featured Product

    Fresh Cranberries


In a small saucepan over high heat, bring the cranberry juice to a boil and reduce to ¼ cup. Set aside to cool. In a medium saucepan over high heat, bring 2 inches of water to a simmer. Place the cranberries in a steamer basket or insert and steam 10 to 12 minutes, or until the berries are softened (alternatively, the berries can be boiled, but you may lose some of the juice). Transfer the berries to the bowl of a food processor or blender and puree until smooth. Set aside to cool. In a small bowl, whisk together the soy sauce and cornstarch until smooth. In a medium saucepan combine the honey, hoisin, spice powder, oil, wine, and the reserved cranberry juice and cranberry puree; bring to a simmer. Stir in the soy mixture and continue to simmer until the sauce thickens; about 10 minutes. Brought to you by Chef Irene Li from The Cranberry Chef Collective