Cranberry sauce is a staple condiment served alongside turkey during the Thanksgiving and Christmas holidays. The tart, sweet flavor of cranberry sauce complements the savory and salty taste of turkey perfectly. However, turkey is not the only type of meat that pairs well with cranberry sauce. There are many delicious options to consider when looking for meats to serve with cranberry sauce.
Pork
Pork is a versatile meat that goes great with cranberry sauce. The slight sweetness of pork balances out the tartness of the cranberries. Cranberry sauce can be served with pork chops, pork loin, pork tenderloin, ham, and bacon.
For pork chops or pork loin, brush the cranberry sauce on during the last few minutes of cooking for a sweet and tangy glaze. For pork tenderloin, bake it with a cranberry sauce glaze or serve slices of the cooked tenderloin topped with cranberry sauce. Spiral cut hams are often already glazed with cranberry sauce by the manufacturer, but you can make your own cranberry glaze to brushed on before heating. The classic salty and sweet combination of cranberry sauce with ham is perfect for holidays and special occasions.
Even breakfast meats like bacon and sausages pair well with cranberry sauce. Drizzle some cranberry sauce over bacon right before serving for a morning treat. Cranberry sauce can also be used as a dip for breakfast sausages and other pork products.
Beef
The bold, savory flavor of beef stands up well to the vibrant tart cranberry sauce. Cuts of beef that work nicely with a side of cranberry sauce include prime rib, tri-tip, brisket, meatloaf, burgers, and meatballs.
For prime rib, brisket, or tri-tip, serve sliced pieces of the cooked meat with a side of cranberry sauce for dipping. The juices of the slow cooked meat will blend with the sweet and sour notes of the sauce. For meatloaf and meatballs, mix some cranberry sauce right into the ground meat before baking or frying. The cranberries will melt into the meat adding moisture and a burst of flavor. Top cooked meatloaf slices or meatballs with extra cranberry sauce as well.
Don’t forget hamburgers either when thinking about pairing beef with cranberry sauce. Adding some cranberry sauce to hamburgers as they grill infuses them with sweetness. Cranberry sauce can also be served as a condiment topping for hamburgers in place of ketchup or mustard.
Lamb
The unique taste of lamb meshes beautifully with the tartness of cranberry sauce. Lamb pairs well with sweeter ingredients since it has a bold, gamey flavor. Cranberry sauce can be served with lamb chops, rack of lamb, leg of lamb, ground lamb meat, lamb stew, and lamb meatballs.
Brush racks of lamb with a simple mixture of cranberry sauce and olive oil before and during roasting. The sugars in the cranberry sauce will caramelize to form a crispy crust on the fatty exterior of the lamb racks. For leg of lamb, stud the meat with whole cranberries before roasting for bursts of flavorful juice throughout the cooked meat. Ground lamb patties and meatballs also benefit from mixing in cranberries and using cranberry sauce as a tasty condiment.
Stews made with lamb pair perfectly with cranberry sauce as well. The hearty chunks of tender lamb with savory broth and vegetables balances the sweet and tart taste of cranberry sauce. Adding the sauce right before serving prevents the cranberries from getting too mushy during the long cooking time.
Chicken
Lean and protein packed chicken absorbs the flavors of whatever you pair it with remarkably well. Chicken takes on a tasty sweet and tart glaze when cooked with cranberry sauce. Whole chickens, chicken breasts, thighs, drumsticks, wings, ground chicken, and chicken meatballs all taste great with cranberry sauce.
Chicken wings coated in cranberry sauce and baked results in the cranberries caramelizing to form a sticky, sweet exterior. Boneless chicken breasts and thighs can be simmered in a crockpot with whole cranberries and cranberry juice to absorb the flavors. Ground chicken or turkey is excellent for making juicy meatballs or burgers with cranberry sauce mixed right in or spread on top.
For Thanksgiving or Christmas dinner, rub a whole roast chicken with cranberry sauce and let it bake with the flavors permeating the meat. Serve additional cranberry sauce on the side for dipping or topping the carved chicken.
Fish
Cranberry sauce can complement the delicate flavor of fish without overpowering it. The tart sweetness enhances the tender white fish. Salmon, halibut, cod, tuna, and trout all work well with cranberry sauce.
For salmon, brush cranberry sauce on top before broiling or baking. The glaze will caramelize to form a sweet and sticky coating on the fish. For mild white fish like halibut and cod, bake with a cranberry sauce topping or mix cranberry sauce into breadcrumbs for a cranberry crust. Tuna and trout can be marinated briefly in cranberry juice before cooking to infuse it with a subtle fruity taste.
Don’t forget to also serve leftover cranberry sauce on the side for fish dishes to spoon over each bite. The sweet and sour flavor offset the oils and richness of many types of fish.
Wild Game
The tartness of cranberry sauce helps to cut through the savory boldness of wild game meats like venison, boar, duck, goose, and more. Hunters can put their killings to good use by serving them alongside cranberry sauce.
Venison tenderloin is excellent when wrapped in bacon and roasted with a cranberry sauce glaze brushed on top. For duck or goose, first score the fatty skin before roasting with a cranberry sauce coating to help render the fat and tenderize the meat. Wild boar chops and roasts will also take well to a tart cranberry sauce pairing.
The cranberries lend a touch of sweetness that balanced out the strong flavor of the game. Don’t forget to pass extra cranberry sauce at the table for spooning over each flavorful bite.
Sausages
From breakfast sausage links to dinner bratwursts, sausages are a protein packed food that complements cranberry sauce wonderfully. The berries cut through the fattiness of the sausage while the sweetness balances the savory and spicy flavors.
For breakfast, mix some whole cranberries into sausage patties before cooking or use cranberry sauce as a dip for cooked sausage links. Grilled bratwurst and Italian sausage sandwiches are taken to the next level when topped with cranberry sauce. You can also brush cranberry sauce on sausages before roasting them in the oven.
The possibilities are endless for sausages paired with cranberry sauce. Keep a stash in the fridge to drizzle over any sausage creation for breakfast, lunch, or dinner.
Beans
Beans and legumes provide a nice vegetarian protein pairing for cranberry sauce. Their hearty texture and subtle flavor stands up well to the tangy sweet sauce. Options like kidney beans, black beans, pinto beans, lentils, and chickpeas all complement cranberry sauce.
Mix cranberry sauce into chickpea salad for a tasty twist on the classic. Simmer pinto beans or black beans with cranberries and cranberry juice to infuse them with flavor. Toss lentils or kidney beans with vinaigrette and cranberry sauce for a protein packed salad.
You can also liven up vegetarian bean burgers and meatballs by mixing in chopped cranberries or drizzling the cooked patties with cranberry sauce. Beans provide a blank canvas for the dynamic sweet and sour taste of the cranberry sauce.
Turkey
No discussion of cranberry sauce pairings is complete without talking about turkey. Turkey and cranberry sauce are a classic combination during the holidays for good reason. The mild turkey meat soaks up the flavor of whatever you pair it with.
Whole roasted turkeys can be brushed with cranberry sauce during the last 30 minutes of roasting for a beautiful glazed presentation. Leftover sliced turkey is also excellent when served on sandwiches and wraps with cranberry sauce. Mix leftover chopped turkey into a salad along with dried cranberries and a vinaigrette containing cranberry juice for a tasty post-holiday meal.
Turkey meatballs and burgers are enhanced with the addition of fresh or dried cranberries mixed into the ground meat. Brush with additional cranberry sauce after cooking for finger-licking flavor. Cranberry sauce adds special sweet flavor to otherwise plain roasted turkey breast as well.
Conclusion
Cranberry sauce deserves a place at more meals than just holiday dinners. Its sweet tartness pairs well with a variety of meats and vegetables. Pork, beef, lamb, chicken, fish, turkey, beans, and sausages all complement the flavor of cranberry sauce. Brushing meats with cranberry sauce while cooking results in a beautiful glazed presentation.
Mix fresh or dried cranberries into ground meats before cooking for extra juiciness. Drizzle extra sauce over anything you prepare for a burst of sweet and sour flavor. Cranberry sauce can be swirled into savory stews or used as a dip for finger foods. Keep a stash of homemade or store bought cranberry sauce in the refrigerator to elevate everyday dishes to new heights.