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Nov 30 / Jane

Cranberry Sauce

Here’s a recipe for my favorite part of the traditional Thanksgiving meal: Cranberry Sauce. I’ve been using this Alton Brown recipe for a couple years, spicing* it up a little myself. It’s classic and perfect and sooo easy! Enjoy!

1/4 c freshly squeezed orange juice
1/4 c 100% cranberry juice, not cocktail
1 c honey
1 pound fresh cranberries, approximately 4 cups

1. Wash the cranberries and discard any soft or wrinkled ones.
2. 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.
3. Add 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.
4. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
5. Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

*I add what’s called “German Christmas Spice” to my mix, but it’s basically just a mix of cinnamon, cardamon, clove, etc. You can be creative and add what you wish. Watch the video of Alton Brown making this recipe using the link above for ideas!

I don’t usually make this recipe in a mold. This year I started canning a batch or two, which came out pretty well if I do say so myself! I typically just place the sauce in a container and stir it up to serve in a nicer bowl.

Also, if you prefer a smooth sauce, once you remove it from the heat, just run the whole batch through a strainer. This will remove any peels and pulp.

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