Alton Brown's Cranberry Saucer
A lot of folks think that cranberry sauce is basically a jello mold. Nay! There is no gelatin at all. The gelling is achieved via the berry’s natural pectins. That’s right, it’s a congealed salad that freakin’ makes itself! I prefer to keep mine on the simple side, but feel free to spice things up with nutmeg, cloves or ginger. If something tropical suits, you could stir in some finely minced chiles or some chopped vanilla bean, or perhaps cardamom…that was a test…cardamom would suck. Whatever you do, don’t tinker around in the engine room: The amount of fruit, water, acid, honey and time must remain constant.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/4 cup freshly squeezed orange juice (one large orange sh
- 1/4 cup 100% cranberry juice, not cocktail!
- 1 cup honey (nothing fancy, just squeeze the bear.)
- 1 pound fresh cranberries, washed and sorted (feel free to
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (76g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
1.Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer for 5 minutes. 2.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 cool for 5 minutes. 3.Carefully spoon the cranberry sauce into a 3-cup mold. Refrigerate for at least 6 hours and up to overnight. 4.Once the cranberry sauce has cooled, overturn the mold and slide out the sauce. Slice and serve. http://altonbrown.com/cranberry-sauce-recipe/
