Alton Browns Cranberry Sauce Recipes

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TART CRANBERRY DIPPING SAUCE



Tart Cranberry Dipping Sauce image

Provided by Alton Brown

Time 1h5m

Yield 12 servings

Number Of Ingredients 7

1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1 orange, zested

Steps:

  • Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
  • Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

Nutrition Facts : Calories 73 calorie, Sodium 88 milligrams, Fiber 1.5 grams, Sugar 18 grams

ALTON BROWN'S CRANBERRY DIPPING SAUCE



Alton Brown's Cranberry Dipping Sauce image

We make two turkeys at Thanksgiving -- smoked and roasted -- and this sauce is excellent with either turkey. It's tangy and full of flavor. It's easy to make to boot! 11/11 I just noticed that part of this recipe is missing so I am fixing now :)

Provided by Lvs2Cook

Categories     Sauces

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

1 lb frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1 orange, zest of

Steps:

  • Combine all ingredients in a saucepan, (stainless steel is best) and bring to a boil.
  • Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
  • Pour into a blender or using a stick blender, puree until smooth. Check for salt and pepper and serve in individual dishes at each place setting.

Nutrition Facts : Calories 75.1, Fat 0.1, Sodium 79.2, Carbohydrate 19, Fiber 1.9, Sugar 14.6, Protein 0.5

CRANBERRY SAUCE



Cranberry Sauce image

Provided by Alton Brown

Time 6h30m

Yield 6 to 8 servings

Number Of Ingredients 4

1 pound fresh cranberries (approximately 4 cups)
1/4 cup freshly squeezed orange juice
1/4 cup 100-percent cranberry juice (not cranberry cocktail)
1 cup honey

Steps:

  • Wash the cranberries and discard any soft or wrinkled ones.
  • Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring 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.
  • Carefully spoon the cranberry sauce into a 3-cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
  • Once the cranberry sauce has cooled, overturn the mold and slide out the sauce. Slice and serve.

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