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Cranberry sauce
The holiday classic.
Ingredients
- 2 lb fresh cranberries
- 2 cups honey
- 1/2 cup orange juice
- 1 oz brandy (or whiskey)
Directions
- Bring honey and orange juice to a boil.
- Add cranberries and bring to a simmer.
- Simmer for exactly 15 minutes, making sure all the cranberries burst. Take off the heat and stir in the brandy.
- Pour the mixture into a heat-proof container, and refrigerate for at least 12 hours, ideally 24.
The cranberry sauce should be easy to invert out of the container onto a plate, but you may need to use a knife or thin silicon spatula to break the vacuum around the edge of the sauce to release it.
Reference