Sandra This Alton Brown Cranberry Sauce is a tart and glossy recipe, which calls for natural honey and pure cranberry juice. It’s a sophisticated holiday side, ready in about 20 minutes.
Alton Brown Cranberry Sauce Ingredients
- 2 bags (12 oz each) fresh cranberries (approx. 1.5 lbs), washed and sorted
- 1 cup 100% cranberry juice (unsweetened, not juice cocktail)
- 1 cup honey (clover or wildflower)
- 2 tbsp freshly grated orange zest
- Pinch of kosher salt
How To Make Alton Brown Cranberry Sauce
- Sort the berries: Place the fresh cranberries in a colander and rinse them well. Pick through them and discard any berries that look shriveled, mushy, or unripe (pale green).
- Combine liquids: In a medium saucepan or saucier over medium heat, combine the 100% cranberry juice, honey, and the pinch of kosher salt. Stir gently until the honey has dissolved into the juice and the mixture is smooth.
- Add the fruit: Stir in the rinsed cranberries and the fresh orange zest. Ensure the berries are coated in the liquid.
- Simmer until popping: Bring the mixture to a simmer. Cook for approximately 15 minutes. You will hear the cranberries popping; this is the sound of the skins bursting and releasing pectin.
- Reduce and thicken: Continue to simmer, stirring occasionally, until the sauce has reduced and thickened slightly. It should look like a loose jam.
- Cool and set: Remove the pan from the heat. The sauce will still look somewhat fluid, but it will thicken significantly as it cools due to the natural pectin in the fruit. Transfer to a serving dish and let it cool completely to room temperature before serving or refrigerating.
Recipe Tips
- Juice selection: It is vital to use 100% Cranberry Juice (often labeled “Unsweetened”). Do not use “Cranberry Juice Cocktail,” which is loaded with high fructose corn syrup and will make the sauce sickly sweet.
- Why Honey? Alton prefers honey over white sugar because it adds a floral complexity and a smoother mouthfeel. It also prevents the sauce from crystallizing in the fridge.
- The “Pop”: The popping sound is your timer. Once the popping slows down significantly, the sauce is generally done. If you cook it too long past this point, it might turn into a solid brick of jelly.
- Make Ahead: This sauce tastes better after sitting for 24 hours as the orange zest infuses the honey. Make it a few days before Thanksgiving to save stove space.
What To Serve With Alton Brown Cranberry Sauce
This tart sauce cuts through the heaviest holiday foods.
- Roast Turkey: The acidity balances the savory meat.
- Cornbread Dressing: A wet element for dry stuffing.
- Leftover Sandwiches: Spreads like jam on a turkey sandwich.
- Cheesecake: Use it as a topping for a festive dessert.
How To Store Alton Brown Cranberry Sauce
- Refrigerate: Store in an airtight container or jar in the refrigerator for up to 2 weeks.
- Freeze: This sauce freezes perfectly. Leave an inch of headspace in the container for expansion. Freeze for up to 6 months.
- Reheat: Serve at room temperature, or warm gently in a saucepan if you prefer hot sauce.
Alton Brown Cranberry Sauce Nutrition Facts
- Calories: 70kcal
- Protein: 0g
- Carbohydrates: 18g
- Fat: 0g
- Saturates: 0g
- Sugar: 16g
- Salt: 0.1g
Nutrition information is estimated per 2-tablespoon serving.
FAQs
Can I use frozen cranberries?
Yes, absolutely. You do not need to thaw them first. Just toss them in the pot frozen and add about 2–3 minutes to the simmering time.
Is it too tart?
This recipe is designed to be tart (it is “Tart Cranberry Sauce” after all). If you prefer it sweeter, taste it at the end of cooking and stir in an extra tablespoon of honey or brown sugar while it is still hot.
Can I use orange juice instead of cranberry juice?
Yes, swapping the cranberry juice for orange juice works well and makes the sauce taste much more citrusy, though it will be slightly sweeter.
Alton Brown Cranberry Sauce Recipe
Description
A vibrant, all-natural cranberry sauce sweetened with honey and deepened with unsweetened cranberry juice for a perfect sweet-tart balance.
Ingredients
Instructions
- Rinse and sort cranberries.
- Dissolve honey in cranberry juice over medium heat.
- Add cranberries, zest, and salt.
- Simmer for 15 minutes until berries pop and sauce thickens.
- Remove from heat and cool completely.
- Refrigerate until serving.
Notes
- Using 100% unsweetened cranberry juice intensifies the berry flavor and provides a deep red color that water cannot achieve.
- Honey acts as a humectant, meaning it helps the sauce retain moisture and stay glossy even after sitting in the refrigerator for several days.
- Using 100% unsweetened cranberry juice intensifies the berry flavor and provides a deep red color that water cannot achieve.
Honey acts as a humectant, meaning it helps the sauce retain moisture and stay glossy even after sitting in the refrigerator for several days.
Do not be alarmed if the sauce looks runny when you take it off the heat; the natural pectin in cranberries is very strong and will set the sauce into a firm gel as it cools.
Alton Brown Cranberry Sauce Recipe
