Cuban-Style Cranberry Sauce 6.000

Deb Lindsey for The Washington Post

Nov 17, 2017

Cocoa powder and lime zest add a mole-like richness to this sauce and play nicely against the cranberries' tartness.

The original recipe called for raw cacao powder, which has some nutritional benefits that cocoa powder does not. But here, the powder is used for flavor, so unsweetened cocoa powder works just fine.

The recipe doubles easily, and would make a nice condiment with a cheese course.

Make Ahead: The cranberry sauce can be refrigerated for up to 5 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 1 3/4 cups

  • 12 ounces (1 bag) fresh/frozen cranberries
  • 2/3 cup fresh orange or tangerine juice
  • 6 tablespoons light brown sugar
  • 1/4 to 1/2 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • Freshly grated zest of 1 lime
  • 2 tablespoons cocoa powder (see headnote)


Combine the cranberries, juice, brown sugar, 1/4 teaspoon of the allspice and all the salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium. Cover and cook for 30 minutes, stirring occasionally to help break down the berries.

Uncover and stir in the lime zest and cocoa powder until well incorporated; taste and add more allspice, as needed, stirring thoroughly. Cool to room temperature, then cover and chill for at least 20 minutes, or until the sauce has firmed up a bit.

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Recipe Source

Adapted from a recipe at the Florida Coastal Cooking and Wellness With Dawn Hutchins website.

Tested by Bonnie S. Benwick.

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