Thanksgiving 2013 – Alton Brown’s Honey Cranberry Sauce

Alton Brown is my favorite Celebrity Chef, and this is his recipe for Honey Cranberry Sauce. He likes to mold sauce in a can, complete with ridges. I think it’s hilarious.

He’s my favorite because he LOVES to cook with honey! Also, all his recipes work!

Yield: 6 to 8 servings

Ingredients

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

Directions

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.

Best Thanksgiving Leftovers – Honey Cranberry Brownies

Okay, I know Cranberry Week is over, but it’s never too early to start thinking about how to use those Thanksgiving leftovers…

INGREDIENTS:

1 cup (6 ounces) semisweet chocolate chips
6 tablespoons butter
2 eggs
1/3 cup honey
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/2 cup leftover cranberry sauce, preferably whole berry

PREPARATION:

Preheat oven to 350°F. Lightly grease 8-inch square baking pan.

Melt chocolate chips and butter in medium heavy saucepan over low heat. Remove from heat; cool slightly. Stir in eggs, honey and vanilla.

Combine flour, baking powder, and salt in small bowl. Stir into chocolate mixture. Spread batter evenly in prepared pan. Drop teaspoonfuls of cranberry sauce over top.

Bake 20 to 25 minutes or just until center feels springy. Cool in pan on wire rack. Cut into 2-inch squares.

Cranberry Week – Honey Cranberry Almond Bark

It was probably inevitable that cranberries would be associated with Christmas. Their bright, shiny red color and their winter availability primed them for use on the table and the tree. Slow to spoil, they hold up for the entire twelve days of Christmas and longer.

The earliest American Christmas trees in the 1840s were decorated with homemade ornaments of fruits, nuts, candies, and other “sweetmeats,” and it could not have taken long for the woman of the house to thread a large needle and string cranberries with popped corn to make a red and white holiday garland.

  • 5oz of white chocolate chips
  • 1 cup of sweetened dried cranberries
  • 1/4 cup of sliced almonds
  • Honey
  1. Re-hydrate cranberries in water over high heat in a small pot until they plump up, remove from heat and liquid, set aside let cool.
  2. Toast the almonds over medium low in a small pan, tossing frequently until they are a golden brown, remove from heat, give it a rough chop, set asid
  3. Melt chocolate over a double boiler with the water simmering. Stir with a rubber spatula until it becomes a smooth texture, immediately remove from heat and pour into a 9×9 sheet pan with parchment paper on the bottom, spread evenly.
  4. Working quickly sprinkle the almonds evenly over the chocolate, then the cranberries and lastly, working from the top corner to the bottom drizzle the honey quickly and horizontally, not too thick or it will be too sticky. A very thin layer will almost not be seen but will be tasted. Let chocolate set before breaking apart and placing in an air tight container.

Cranberry Week – Scalloped Sweet Potatoes With Cranberries and Honey

It’s the end of Cranberry Week.  Only one more recipe after this one.  But the important thing is to remember to:

Scalloped Sweet Potatoes with Cranberries and Honey

Ingredients:

  • 6 sweet potatoes
  • 1 1/2 cups whole-berry cranberry sauce
  • 3/4 cup water
  • 1/2 cup honey
  • 1 teaspoon grated orange rind
  • 1 teaspoon ground cinnamon
  • 1 1/2 tablespoons butter

Preparation:

Preheat oven to 350°.
Cook potatoes until tender and drain; peel and cut into 1/2-inch thick slices. Arrange slices in a baking dish. In a saucepan, mix cranberry sauce, water, honey, orange rind, and cinnamon. Simmer, uncovered, for 5 minutes. Add butter; stir until butter is melted. Pour cranberry mixture over potatoes, then bake, uncovered, for 20 minutes, or until glazed and hot.

Cranberry Week – Honey Whole Cranberry Sauce

Per Susie’s request…  🙂

Ingredients

  • 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

Directions

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. . Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator and serve.

Cranberry Week – Roast Pork Tenderloin With Honey Cranberry Stuffing

Pretty colors aside, cranberries have long been regarded as a wonder berry with numerous health benefits.

These mighty berries are bursting with vitamin C as well as having antioxidant and anti-inflammatory effects on the body. Their health benefits can be seen from head to toe, inside and out. 

•  Higher levels of HDL (the good cholesterol) help your heart beat healthy. 

•  They will keep you sparky too. High levels of antioxidants and anti-inflammatory properties could protect the brain from memory and coordination loss caused by aging.

•  Cranberry consumption is especially beneficial to your ocular health – symptoms of sight degeneration and cataracts are proven to be significantly reduced.

Stuffed Tenderloin:

  • 1 1/2 cups sun-dried cranberries
  • 2 tablespoons pine nuts, toasted
  • 2 teaspoons ground cinnamon
  • Pinch ground cloves
  • 3 tablespoons honey
  • 2 tablespoons chopped cilantro leaves
  • 1(1 1/2 to 2 pound) pork tenderloin, butterflied
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • Sauce, recipe follows

Directions:

Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, honey, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro.

Place the tenderloin on a work surface and season on both sides with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher’s twine and dredge lightly in the flour.

Preheat oven to 400 degrees F.

Heat the oil in a oven proof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1 inch pieces.

Sauce:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • 2 cloves garlic, finely chopped
  • 6 cups chicken stock
  • 1 cup apple juice concentrate, thawed
  • 1 tablespoon honey
  • 2 teaspoons chipotle puree
  • 1 teaspoon black peppercorns
  • 2 tablespoons cold butter
  • Salt

Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. Add the stock, juice concentrate, honey, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes.

Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.