1 Video | Photo: Cranberry Sauce Recipe
Ingredients
- 1 pound fresh cranberries, approximately 4 cups
- 1/4 cup freshly squeezed orange juice
- 1/4 cup 100 percent cranberry juice, not cocktail
- 1 cup honey
Directions
Wash the cranberries and discard any that are soft or wrinkled.
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.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.
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By LemonLaura
Akron, OH
on November 30, 2011
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So good! What an improvement over the standard can. I made some substitutions out of necessity (my bag of cranberries was only 12 oz, I only had cran-pomegranate juice, and I ran out of honey and ended up with a little over 1/2 a cup... apparently I wasn't very well prepared! Last but not least I also added some fresh orange zest. Anyway, it had great flavor and was so much fun. I molded this in some small silicon baking cups shaped like flowers and everyone raved!
By lanza0613
on November 27, 2011
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This came out perfectly and tasted great. It was also fun to make! Thanks Alton!
By johnrwest1_12387634
Westhampton, NY
on November 26, 2011
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I have made this cranberry sauce for two consecutive Thanksgiving meals and it always is a big hit. Even my Son and Daughter eat it and they never used to touch the canned cranberry sauce!
Read all 29 reviews