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.
1 Video | Photo: Cranberry Sauce Recipe














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By Cesare Brocco
Plano, TX
on November 25, 2011
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Very tasty, and light. I add little cinnamon for kicks everyone love it.
By Cernan's Mom
on November 24, 2011
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I have never been a cranberry sauce fan, but everyone else is, so I made this for Thanksgiving, and I have to say, not only did everyone ELSE love it, so did I!
I used maple syrup because I was out of honey (I needed all that I had for Michael Symon's fried brussel sprout recipe and, I only had 12 ounces of fresh cranberries (because I didn't realize that the bag was not a pound but the cranberry sauce set perfectly and was still fantabulous.
By joyk77
on November 23, 2011
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I like using 1 C. of real maple syrup instead of raw honey. I like the honey version but the maple syrup isn't as sweet. I also tossed in one cinnamon stick and juiced meyer lemons (I love a meyer lemon hot toddy instead of orange juice. My favorite cranberry sauce ever. I think I might use it as a cheesecake topping!
The information about not cooking the cranberries past 15 minutes saved me! I always wondered about the inconsistencies in my sauce thickness...Alton is the best.
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