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Savory Cranberry Sauce for Steak


  • 2 cup(s) cranberries, fresh or defrosted
  • 1 cup(s) diced white onion, from about 1 large onion
  • 2 clove(s) garlic, sliced
  • 1 cup(s) packed light brown sugar
  • 1 cup(s) red wine vinegar
  • 2 cup(s) dark ale or lager beer
  • 1 cup(s) Worcestershire sauce
  • 1/3 cup(s) soy sauce


Combine all ingredients in a stainless steel saucepan and simmer over medium-low heat, stirring occasionally, until sauce has thickened and reduced slightly, about 1 hour.

Working in batches, place sauce in a blender and process until smooth. Be careful to start blender at a low speed and allow steam to escape. Strain sauce through a fine mesh strainer and set aside. It will keep, covered, in the refrigerator up to 2 weeks.

Spoon sauce over steaks, chicken, or tofu. 

O, The Oprah Magazine

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