Cranberry Guava Sauce (With a Boozy Cuban Twist!)
This Cranberry Guava Sauce with a Boozy Cuban Twist is the perfect way to bring bold, tropical flavor to your holiday table. Tart fresh cranberries simmer with sweet guava marmalade, light brown sugar, and bright citrus to create a luscious, glossy sauce that’s anything but ordinary. A splash of Cointreau or Grand Marnier adds a warm, aromatic depth, while pure vanilla and fresh orange zest round everything out with a smooth, fragrant finish.
Inspired by classic Cuban flavors, this fruity, vibrant sauce pairs beautifully with roasted turkey, pork, ham, or your favorite holiday mains. It’s quick, incredibly easy, and guaranteed to become a new seasonal favorite. Once you try this tropical twist on traditional cranberry sauce, you’ll never go back to the plain version again.
Tips for the Best Cuban Cranberry Guava Sauce
- Use fresh cranberries: They provide the perfect tartness to balance the sweetness of guava.
- Choose real guava marmalade or paste: Guava paste melts beautifully and gives the sauce its rich tropical depth.
- Don’t skip the liqueur (optional): Cointreau or Grand Marnier adds warmth and depth, but you can leave it out for a non-alcoholic version, vanilla still makes it magical.
- Make ahead for better flavor: The sauce tastes even better after a few hours or overnight in the fridge as the flavors meld.
- Freeze for later: This cranberry guava sauce freezes beautifully for up to 3 months, just thaw overnight in the fridge and stir before serving.
- Versatile serving ideas: Spoon over roasted turkey, ham, pork, or even spread on sandwiches or cheese boards.
Why You’ll Love This Sauce
- Tropical Cuban flair in a holiday classic
- Quick and easy, ready in 20 minutes
- Sweet, tart, and boozy with bold flavors
- Impresses every holiday guest
- Keeps well for leftovers
Cranberry Guava Sauce
Ingredients
- 1 (12-ounce) bag fresh cranberries, rinsed
- 1 cup light brown sugar
- ½ cup freshly squeezed orange juice
- ½ cup water
- ¼ cup guava marmalade
- 2 tablespoons Cointreau or Grand Marnier, orange liqueur (optional)
- 2 teaspoons pure vanilla extract
- pinch of kosher salt
- zest from ½ fresh orange
Instructions
- In a medium saucepan combine cranberries, brown sugar, orange juice, water, orange liqueur, if using, guava marmalade, vanilla, and salt. Set over medium-high heat and bring mixture to a boil, then reduce heat medium-low. Let simmer about 10 to 12 minutes, stirring occasionally, until cranberries have burst and sauce has reduced slightly.
- Remove from the heat, add the orange zest and allow mixture to cool for about 20 to 30 minutes to thicken up slightly. Store in refrigerator in an airtight container. Enjoy!
