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

TART CRANBERRY DIPPING SAUCE



Tart Cranberry Dipping Sauce image

Skip the traditional canned cranberry sauce and mix up this refreshingly tart cranberry dipping sauce instead; it's turkey's perfect pairing. I find that dipping sauce provides an unexpected way to deliver on some expected Thanksgiving flavors. Not to mention, it's also a whole lot easier to make than classic giblet gravy. This recipe first appeared in Season 1 of Good Eats.

Provided by Level Agency

Categories     Sauces & Condiments

Time 1h5m

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 (stainless steel) saucepan, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the liquid is reduced by half, 30 to 45 minutes.
  • Carefully puree with an immersion blender or in a conventional blender until smooth. Check for seasoning and serve alongside your roast turkey.

CONGEALED CRANBERRY SAUCE



Congealed Cranberry Sauce image

Candied ginger brings sweet heat to Thanksgiving-ready cranberry sauce.A lot of folks think that cranberry sauce is basically a Jell-O 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. You can also use 100% pomegranate juice if you can't find cranberry. Whatever you do, don't tinker around in the engine room - the amount of fruit, water, acid, honey, and time must remain constant. Both U.S. standard and metric measurements are listed, but for consistent results, go metric. This recipe first appeared in Season 12 of Good Eats.

Provided by Sarah Chanin

Categories     Sides & Salads

Time 7h5m

Number Of Ingredients 9

1/2 cup pecan halves
1/2 cup light agave syrup
1/2 cup honey
2 fluid ounces 100% cranberry juice, not cocktail
2 fluid ounces freshly squeezed orange juice, from 1 large orange
2 tablespoons finely chopped crystallized or candied ginger
1/4 teaspoon five-spice powder
1 pound whole cranberries, fresh or frozen
Whipped cream, for serving, optional

Steps:

  • Toast the pecans in a medium saucepan over medium-low heat. Once they darken a bit and smell nutty, remove to a cutting board. Chop roughly once cool.
  • In the same saucepan, combine the light agave syrup, honey, cranberry juice, orange juice, candied ginger, and five-spice powder. Bring this mixture to a boil over medium-high heat, then reduce heat to maintain a simmer for 5 minutes.
  • Add the cranberries to the saucepan, boost the heat to medium, and bring to a boil. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often, until the cranberries begin to burst open and the mixture thickens.
  • After 15 minutes (no more or the pectin will start to break down), remove the cranberry mixture from the heat and stir in the pecans. Set aside to cool for 5 minutes.
  • Spoon the mixture into a 3 1/2-cup silicone mold (or empty can)Because I get nostalgic, I usually set mine in an actual can., cover with plastic wrap, and cool on the counter for 30 minutes. Place on a sheet pan before refrigerating for at least 6 hours - overnight would be better.
  • Turn out mold and serve as a side or top with whipped cream and serve as dessert.

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

Alton Brown's foolproof Cranberry Sauce recipe for Food Network requires just four ingredients and ten minutes of prep time.

Provided by Alton Brown

Categories     side-dish

Time 12h30m

Yield 6 to 8 servings

Number Of Ingredients 4

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

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.
  • Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

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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