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.

The Romancing The Bee Diet – Day 5 – Honey-Orange Roasted Duckling

roasted orange duck

Day 5 and things are going great! I’ve lost about two pounds and I haven’t felt hungry or deprived. Honey doesn’t push my “eating button” like refined sugar does!

The handy thing is that I can use today’s cooking in tomorrow’s fare. In this case it will be Warm Duck Salad. I’ll use my leftovers, but tomorrow’s recipe assumes you will be cooking duck especially for the salad.

Yield:  4-6 servings

Ingredients:

1 5-lb. duckling

¼ tsp salt

1/8 tsp pepper

1 Tbsp honey

2 Tbsp orange juice

2 Tbsp olive oil

Directions:

Preheat oven to 375F.  Truss duckling and place on a rack over a roasting pan. Sprinkle with salt and pepper. Roast for 1 hour 15 minutes.

Combine honey, orange juice and olive oil. Set aside.

Remove duckling from oven and brush evenly with honey-orange mixture. Pour any that’s left over into the body cavity. Return the duckling to the oven for 15 minutes or until the skin turns a rich golden brown.

Remove from the oven and let rest for 10 minutes.  Serve with steamed non-starchy vegetables.

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.