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Cranberry Sauce with Honey recipe

Cranberry Sauce with Honey recipe


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  • Recipes
  • Dish type
  • Side dish
  • Sauce

This is a fantastic sauce to serve with roast chicken or turkey at Christmas. This sauce can also be made with fresh blueberries.

7 people made this

IngredientsServes: 12

  • 1 pinch ground nutmeg
  • 2 cloves
  • 285g honey or to taste
  • 300g caster sugar
  • 300g dark brown soft sugar
  • 300ml water
  • 700g fresh cranberries
  • 1 pinch ground cinnamon

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Put all ingredients into a saucepan. Cook uncovered over medium heat for 1 hour or until thick. Remove cloves and serve hot, with game or poultry.

Watch how!

Watch how to make three different kinds of cranberry sauce starting with an easy base recipe in our How to make cranberry sauce video.

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Reviews & ratingsAverage global rating:(3)


    • 1 3/4 cups cranberry juice cocktail
    • 3/4 cup honey
    • 1 tablespoon grated orange peel
    • 1 cinnamon stick
    • 1 bay leaf
    • 1 teaspoon minced peeled fresh ginger
    • 3/4 teaspoon ground coriander
    • 1/2 teaspoon coarse salt
    • 1/2 teaspoon ground black pepper
    • 2 whole cloves
    • 1/8 teaspoon cayenne pepper
    • 1 12-ounce bag fresh or frozen cranberries
    1. Combine 1 1/2 cups cranberry juice cocktail, honey and orange peel in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until honey dissolves. Simmer 4 minutes to blend flavors. Add cinnamon stick, bay leaf, ginger, coriander, salt, black pepper, cloves and cayenne pepper simmer 2 minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat. Discard bay leaf mix in remaining 1/4 cup cranberry juice cocktail. Refrigerate cranberry sauce until well chilled. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

    Naturally Sweetened vs. Conventional Cranberry Sauce

    There is something fantastically retro about a gelatinous, shimmering cylinder of canned cranberry sauce on a plate. I’ve always wondered when we started buying cans of cranberry sauce instead of making it themselves. Did we experience a fresh cranberry shortage in the 50s? Maybe fresh cranberries weren’t readily available back then?

    Fortunately for us modern Americans, grocery stores are overflowing with cranberries this season. I picked up a can of cranberry sauce at the grocery store recently and glanced at the list—cranberries, followed by high fructose corn syrup, and that’s about it. High fructose corn syrup is heavily processed, flavorless sweet stuff that I try to avoid, and I know you all do, too.

    Most homemade versions call for about a cup of white sugar. Today, I thought I would offer you a more nutritionally redeeming, naturally sweetened option that calls for 1/2 cup of honey or maple syrup.


    Duck Breast with Cranberry Sauce

    Duck Breast with Cranberry Sauce – one of the best recipes you can make for a special occasion or a holiday!

    Duck is my go-to meat for any special occasion. It’s easy to cook and looks amazing on a holiday table. While I love to cook the whole duck, cooking duck breast is much easier and quicker time-wise.

    This recipe will make a perfect main dish for any special night, anniversary celebration, or holidays, especially Christmas or New Year’s Eve.

    While duck meat on its own has a lot of rich flavor, it always tastes better when paired with a nice fruity sauce. There are lots of fruit-based and berry-based sauces sold in many grocery stores specifically intended to be served with all kinds of meat (including duck), but my favorite sauce for duck breast is undeniably this simple homemade cranberry sauce that has only 3 ingredients: honey, balsamic vinegar, and dried cranberries.

    When you combine these 3 ingredients together and heat them up, something magical happens. The sauce thickens up, it becomes both sweet (honey) yet somewhat tart (balsamic vinegar), the dried cranberries puff up and become thick and juicy, yet retaining their sweetness and a touch of tartness. The sauce is so good, I had a hard time not eating half of it as I was cooking it. You might have to double your cranberry sauce ingredients – it’s that good!

    I served this duck breast with cooked green beans and scalloped potatoes. YUM!

    I also have a recipe-tutorial with lots of photos describing pretty much this whole process of cooking duck breast in photos, but without the cranberry sauce: how to cook duck breast. You might want to check this tutorial as it will help you visually see all the steps.


    Yes! Cooking a big holiday feast can be overwhelming, but it doesn’t have to be if you’re able to prepare a few things ahead of time.

    Cranberry sauce is one of those perfect side dishes that you can make up to a week in advance and just keep it in the fridge until ready to serve. Since the sauce thickens the longer it sits and cools, you may want to mix in a tablespoon or two of water to thin it out before serving.

    If you’re making this recipe for an upcoming holiday meal (like Friendsgiving, Thanksgiving or Christmas!), here are a few more recipes you might like.


    Honey Cranberry BBQ Sauce

    Combine all ingredients in a medium-large saucepan. Bring to a boil and simmer, covered, for 20 minutes. Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools).

    To can, pour hot sauce into sterilized jars, leaving 1/2-inch head space. Wipe tops and threads of jars with a clean, damp cloth. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly.

    Place each jar in a pot of water that comes 1 to 2 inches above the jar tops. Cover and bring to a boil. Hold water at a steady boil for about 45 minutes.

    Remove jars from pot and let cool on a dishcloth with space in between each jar. Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)

    Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.


    We love a sweet cranberry sauce, but if you prefer a bit more tartness you can always reduce the sugar. We don’t recommend going below 1/2 cup of sugar though, as that would be quite tart. If you prefer to use honey rather than granulated sugar, you can do so with a 1:1 ratio, and that can also be reduced down to 1/2 cup as well.

    Cranberry sauce can be stored in an airtight container in the fridge for up to 4 to 7 days. It is fantastic on its own, as a layer in a leftover turkey sandwich, or swirled into some plain yogurt!


    Honey Crisp Cranberry Sauce

    You are better than canned cranberry sauce. So is your family. Feed them good this Thanksgiving with this incredibly delicious and easy honey crisp cranberry sauce. There’s lots of spice and notes of bliss all through this stuff. My goal was to create an intense cranberry experience, and I absolutely achieved that. Don’t feel stressed if there’s an ingredient or two you don’t have. As long as you’ve got the basics, you should be just fine. Hell, as long as it isn’t canned, you’re golden!

    Homemade Cranberry Sauce vs. Canned

    There’s no comparison. There’s no competition. Next!

    How easy is it to make your own? The hardest part is opening the bag of cranberries. I’m not even joking. Just remember, the most basic recipe ever is to combine a bag of cranberries with one cup of water and one cup of sugar. Boil until they burst open, cool, and serve. Seriously, that’s it. But we’re going to inject our sauce with some serious flavor. Spices and notes that compliment your entire Thanksgiving meal. Although one of the main ingredients here is a delicious honey crisp apple, you can totally skip it. Those apples are expensive AF, I can’t lie.

    This cranberry sauce is so intensely flavored, and I know you’re going to love it. Orange and cranberry go so well together, and the added pectin of the apples really help the sauce’s consistency and texture. Speaking of apples, one of the main components here is apple cider. I use this stuff a lot during “brick season” (aka, it’s cold AF outside). Apple cider is so delicious, and also part of my Dutch Apple Cheesecake Blondies, and Roasted Sweet Potatoes.

    I added star anise to this cranberry sauce, but if you have an aversion to it or just can’t find it, leave it out! This sauce will still be damn good. You are more than welcome to use ground cinnamon instead of a stick. Use what you have. Maple syrup is another wonderful way to sweeten up those notoriously tart cranberries. Everything about this homemade cranberry sauce is phenomenal, and you’ll be wonderfully annoyed at how easy it is to prepare.

    How to make Homemade Cranberry Sauce

    Check out the video below!


    Cranberry Honey Glazed Salmon Recipe

    If you are looking for a dish that impresses and is totally delicious this Cranberry Honey Glazed Salmon recipe is for you! Easy and quick to make, and most importantly, full of flavor in every bite.

    We eat plenty of salmon around here, it’s not only super easy to prepare, but it’s also healthy and flavorful. This particular glaze is our favorite. The bourbon and cranberry juice provide a delicious tang that balances out the sweetness of honey. A bit of Paprika amps up the flavor profile, adding an irresistible smoky touch.

    This Cranberry Honey Glazed Salmon comes together in about 30 minutes it’s zesty, sweet, savory, and flaky.

    WHAT DO YOU NEED TO MAKE CRANBERRY HONEY GLAZED SALMON?

    • 4 salmon fillets (about 1.5 lb | 6 oz each fillet)
    • Kosher salt and black pepper to taste
    • Home cranberry sauce (see ingredients below)
    • Dill to garnish (optional)

    HOW TO MAKE CRANBERRY HONEY GLAZED SALMON

    1. Prepare the marinade/sauce.
    2. Marinate the salmon fillets with half of the sauce
    3. Bake the salmon.
    4. Reduce the other half of the sauce over the stove while the salmon is in the oven.
    5. Smother the cooked salmon with the reduced sauce, garnish and serve immediately.

    THE BEST SALMON TO BUY

    I personally prefer fresh salmon, but frozen salmon will work fine. Keep in mind that frozen salmon is good for up to four months and needs to be properly defrosted overnight in the refrigerator. If possible, choose wild salmon over farmed.

    BEST SAUCE FOR SALMON

    My family’s favorite sauce is Cranberry Honey! This sauce is really a great match for the salmon since its zesty- sweet flavor balances out the strong salmon taste.

    To make Cranberry Honey Sauce you will need:

    • Honey
    • Low sodium soy sauce
    • Cranberry juice
    • Bourbon (optional)
    • Smoked Paprika
    • Garlic

    HOW DO YOU KNOW IF SALMON IS DONE?

    Salmon does not require a long cooking time. Aim for 4-6 minutes per half-inch of thickness. So, since most fillets are about 1-inch thick start checking for doneness around eight minutes. When the fish starts to flake easily with a fork and looks opaque, it’s ready! You can also check the internal temperature, when it reaches 145°F, which should be measured at the thickest part of the fillet, the salmon is ready.

    WHAT IS A GOOD SIDE DISH WITH SALMON?

    I love to serve salmon with mashed potatoes and steamed vegetables. Of course, a chilled glass of white wine would be a perfect fit for this amazing salmon dish.

    LOOKING FOR MORE SALMON RECIPES?

    This Cranberry Honey Glazed Salmon is simple yet impressive, and tastes absolutely divine!!

    It would make a phenomenal, NO-FUSS, meal for the holidays, dinner parties, or date night in.


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Comments:

  1. Kern

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  2. Justis

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