This easy cranberry sauce by Alton Brown is a perfect addition to your holiday table! It’s quick to make, with a delicious balance of tart and sweet flavors, plus a hint of warm spice. You only need a few simple ingredients, and you can swap in what you have on hand. The vibrant, fresh cranberries make this dish a showstopper!
Recipe Ingredients:
- 4 fluid ounces (1/2 cup) light agave syrup
- 4 fluid ounces (1/2 cup) honey
- 2 fluid ounces (1/4 cup) 100% cranberry juice, not cocktail
- 2 fluid ounces (1/4 cup) freshly squeezed orange juice
- 1/4 teaspoon five-spice powder
- 4 1/2 cups fresh cranberries
- Butter lettuce leaves, for serving
- Sour cream, for serving
- candied ginger, thinly sliced, for serving
How To Make Just Cranberry Sauce?
- Combine Ingredients: Combine 120 ml agave syrup, 120 ml honey, 60 ml cranberry juice, 60 ml orange juice, and ¼ teaspoon five-spice powder in a 3-quart (3-litre) saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
- Add Cranberries: Add 550 g fresh cranberries, increase the heat to medium, and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring often until most cranberries have burst and the mixture has thickened. Do not exceed 15 minutes to avoid pectin breakdown.
- Cool and Mold: Let the cranberry sauce cool for 5 minutes. Spoon into a silicone mold (or molds), then cool at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
- Serve: Turn the mold onto a plate lined with butter lettuce leaves. Serve with a dollop of sour cream and a sprinkle of thinly sliced candied ginger.
Recipe Tips:
- Avoid Overcooking: Cook the cranberries for only 15 minutes to prevent the pectin from breaking down and losing the sauce’s gel-like texture.
- Stir Often: Stir frequently to avoid the sauce sticking to the bottom of the pan and ensure even cooking.
- Mold Magic: Use a silicone mold for easy removal and a perfect presentation.
- Cool Completely: Let the sauce cool at room temperature before refrigerating to avoid condensation.
- Add Zing: A bit of orange zest or a splash of vanilla extract can elevate the flavor.
How To Store Leftovers?
- Refrigerate: First, let the leftover cranberry sauce cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 1 week.
- Freeze: Cool the sauce completely, then store it in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight before serving.
Nutrition Facts
- Calories: 122
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1 mg
- Potassium: 62 mg
- Total Carbohydrate: 31 g
- Dietary Fiber: 2 g
- Sugars: 28 g
- Protein: 0 g
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Alton Brown Just Cranberry Sauce
Description
This easy cranberry sauce by Alton Brown is a perfect addition to your holiday table! It’s quick to make, with a delicious balance of tart and sweet flavors, plus a hint of warm spice. You only need a few simple ingredients, and you can swap in what you have on hand. The vibrant, fresh cranberries make this dish a showstopper!
Ingredients
Instructions
- Combine Ingredients: Combine 120 ml agave syrup, 120 ml honey, 60 ml cranberry juice, 60 ml orange juice, and ¼ teaspoon five-spice powder in a 3-quart (3-litre) saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
- Add Cranberries: Add 550 g fresh cranberries, increase the heat to medium, and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring often until most cranberries have burst and the mixture has thickened. Do not exceed 15 minutes to avoid pectin breakdown.
- Cool and Mold: Let the cranberry sauce cool for 5 minutes. Spoon into a silicone mold (or molds), then cool at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
- Serve: Turn the mold onto a plate lined with butter lettuce leaves. Serve with a dollop of sour cream and a sprinkle of thinly sliced candied ginger.
Notes
- Avoid Overcooking: Cook the cranberries for only 15 minutes to prevent the pectin from breaking down and losing the sauce’s gel-like texture.
Stir Often: Stir frequently to avoid the sauce sticking to the bottom of the pan and ensure even cooking.
Mold Magic: Use a silicone mold for easy removal and a perfect presentation.
Cool Completely: Let the sauce cool at room temperature before refrigerating to avoid condensation.
Add Zing: A bit of orange zest or a splash of vanilla extract can elevate the flavor.
Alton Brown Just Cranberry Sauce
