Alton Brown’s Cranberry Sauce (only better)

Alton Brown’s Cranberry Sauce (only better) could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 89 calories. For 94 cents per serving, you get a sauce that serves 3. 2270 people have made this recipe and would make it again. It will be a hit at your Thanksgiving event. This recipe from Mountain Mama Cooks requires cranberries, cranberry juice, honey, and orange juice. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. If you like this recipe, take a look at these similar recipes: My Version of Alton Brown’s Tomato Sauce, Alton Brown’s Biscuits, and Alton Brown's Glazed Carrots.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Wash the cranberries and discard any soft or wrinkled ones.Combine the fresh orange juice, cranberry juice and honey in a small saucepan over medium-high heat. Bring the juice and honey 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. Remove from the heat and allow to cool for 5 minutes.Stir in orange zest and additional honey if sweeter cranberry sauce is desired.Once cranberry sauce is cool, transfer to a small air tight container. Chill in refrigerator for at least 6 hours and up to overnight.Sauce can be made up to a few days ahead before you plan on serving it.

 

Step by step:

1. Wash the cranberries and discard any soft or wrinkled ones.

2. Combine the fresh orange juice, cranberry juice and honey in a small saucepan over medium-high heat. Bring the juice and honey to a boil and then reduce the heat to medium-low and simmer for 5 minutes.

3. 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.

4. Remove from the heat and allow to cool for 5 minutes.Stir in orange zest and additional honey if sweeter cranberry sauce is desired.Once cranberry sauce is cool, transfer to a small air tight container. Chill in refrigerator for at least 6 hours and up to overnight.Sauce can be made up to a few days ahead before you plan on serving it.

Nutrition Information:

covered percent of daily need