By Marilyn Sultar
Cranberry Sauce
4 steps
Cook:20min
I love Alton Brown. He is my very favorite TV food guru. The following is his recipe and I am including it for those who like a more jelloie (like that word that I just coined?) consistency. It looks nicer than the canned stuff and I’m willing to be it tastes better too!
- Marilyn Sultar
Prep Time:10 min
Inactive Prep Time:6 hr 0 min
Cook Time:20 min
Level: Easy
Serves: 6 to 8 servings
Updated at: Thu, 17 Aug 2023 02:57:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories213.8 kcal (11%)
Total Fat0.1 g (0%)
Carbs57.4 g (22%)
Sugars51.3 g (57%)
Protein0.6 g (1%)
Sodium4 mg (0%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
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.
Step 2
Remove from the heat and allow to cool for 5 minutes.
Step 3
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
Step 4
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.
View on Alton Brown. 2007
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Notes
1 liked
0 disliked
Easy
Kid-friendly
Makes leftovers
Special occasion
Sweet
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