Cranberry Sauce

Ingredients

• 15 lbscranberries
• 15 cupssugar
• 12 cupsfruit juice
• ¾ cuphoney, add last
• zest of 1 orange
• 4 sprigsRosemary
• 2 cupsslurry

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   In a very large stockpot, combine the cranberries, sugar, and fruit juice.

2. 2

   Bring to a boil over medium-high heat, stirring occasionally to help dissolve the sugar.

3. 3

   Reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally, until most of the cranberries have burst and the mixture has reduced and thickened slightly.

   ⏱Start 15:00
4. 4

   Add the orange zest and rosemary sprigs, stir to combine, and let steep in the simmering sauce for about 5 minutes to infuse their flavor.

   ⏱Start 5:00
5. 5

   Whisk the slurry to make sure it is fully combined, then stream it into the simmering sauce while whisking constantly to prevent lumps.

6. 6

   Continue to simmer, stirring frequently, for another 5-8 minutes, until the sauce coats the back of a spoon and no longer tastes starchy.

   ⏱Start 5:00
7. 7

   Remove from heat, discard the rosemary sprigs, and stir in the honey last so its flavor stays bright.

8. 8

   Taste and adjust sweetness if needed, then cool to room temperature before refrigerating; the sauce will continue to thicken as it chills.