Recipe courtesy of Alton Brown

Cranberry Congealed Salad

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  • Level: Easy
  • Total: 7 hr 5 min
  • Active: 30 min
  • Yield: 24 ounces; enough for 8 side servings
Before you begin, gather ingredients and equipment. Measure out ingredients.



Special equipment:
Scale Medium bowl Liquid measuring cup 1/4-teaspoon measure Medium saucepan Cutting board Chef's knife Wooden spoon Metal spoon 3 1/2-cup silicone mold of choice Plastic wrap Timer Quarter sheet pan Various mise bowls Plunger measuring cup
  1. Toast the pecans in a medium saucepan over medium-low heat. Once they darken a bit and smell nutty, remove to a cutting board and chop roughly once cool.
  2. Combine in the same saucepan: the light agave syrup, honey, cranberry juice, orange juice, candied ginger and five-spice powder. Bring this mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer for 5 minutes.
  3. Add the cranberries to the saucepan, boost the heat to medium and bring to a boil. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often, until the cranberries begin to burst open, and the mixture thickens. (I usually use the back of a wooden spoon to pop the berries against the side of the pan.)
  4. After 15 minutes (no more or the pectin will start to break down) remove from the heat and stir in the pecans. Set aside to cool for 5 minutes.
  5. Spoon the mixture into a 3 1/2-cup silicone mold of your choice, cover with plastic wrap and cool on the counter for 30 minutes. Place on a sheet pan before refrigerating for at least 6 hours. (Overnight would be better.)
  6. Turn out of mold and serve as a side or top with whipped cream and serve as dessert.

Cook’s Note

If you can't find 100 percent cranberry juice, try 100 percent pomegranate juice, which may be easier to find in your neck of the woods.