Real quick, I have one more Thanksgiving recipe that I almost forgot to post! I hope it’s not to late for everyone to see before Thanksgiving. This sauce was easy and you can make it ahead of time and refrigerate it! The cranberries give off their own pectin and make it gel without adding anything to thicken it. Very easy and very tasty!
Ingredients:
- 1/4 C. orange juice
- 1/4 C. 100 % cranberry juice, not cocktail juice
- 1 C. honey
- 1 lbs. fresh cranberries, about 4 cups
- sugar to taste
Directions:
1. Rinse the cranberries and discard any mushy ones. If you buy a bag of fresh cranberries there are lots of little leaves and stems, so make sure you are thorough.
2. Combine the orange juice, cranberry juice, and honey in a 2 quart sauce pan and cook over medium-high heat. Bring to a boil and then reduce the heat to medium-low. Simmer for 5 minutes.
3. Add the berries and cook for 15 minutes, stirring and mashing occasionally. The cranberries will burst and the mixture will thicken. Taste and add sugar or more honey if it is too tart. Do not cook for more than 15 minutes because the pectin will start to break down and it wont set up as well.
4. Remove from heat and allow to cool for 5 minute.
5. Spoon into a mold if you like. Refrigerate for at least 6 hours and up to over night.
Recipe adapted from Alton Brown.
I've never really known how to use cranberry sauce. Is it just an accent to the dry turkey meat? Sort of a sweet-n-sour approach? Mom would dump it out of the can every year, and it would just sit there on the table, untouched. Your recipe at least seems more tasty. I'll have to try it.
That cranberry sauce will be perfect combined with vanilla ice cream or rice boiled in milk.
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