Thanksgiving 2013 – Alton Brown’s Honey Cranberry Sauce

Alton Brown is my favorite Celebrity Chef, and this is his recipe for Honey Cranberry Sauce. He likes to mold sauce in a can, complete with ridges. I think it’s hilarious.

He’s my favorite because he LOVES to cook with honey! Also, all his recipes work!

Yield: 6 to 8 servings

Ingredients

1/4 cup freshly squeezed orange juice

1/4 cup 100 percent cranberry juice, not cocktail

1 cup honey

1 pound fresh cranberries, approximately 4 cups

Directions

Wash the cranberries and discard any soft or wrinkled ones.

Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

5 thoughts on “Thanksgiving 2013 – Alton Brown’s Honey Cranberry Sauce

  1. I met Alton Brown at a book signing once. He was lovely. I STILL have the photograph we took with him on our fridge. Our son looks to be about six in the shot. (He’s 18 now.)

    Suddenly I feel old.

  2. Karen says:

    I like this version of cranberry sauce…it is so funny that Alton molds it in a can.

  3. Gotta love that Alton! He was in Nashville a couple of weeks ago. Hubby ALMOST got to see him. Oh, well. :(

  4. He’s my daughters favorite as well. She made me watch his show all day once. Love the recipe.

  5. Joanne says:

    Has anyone tried to blend and THEN mold this recipe? I’m not a fan of chunky cranberry sauce, but I thought if I blended it up a bit (and then maybe even strained it) I could smooth it out a little. I just worry about the effects of blending on the pectins and the possibility of the sauce not setting up.

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