Thanksgiving is just around the corner, which begs the question: what do you have to be thankful about? 2013 has been a fruitful year for many of us. Here at A-1 Home Care, we've been blessed to meet so many new and wonderful clients. Keep your thankful spirit in mind when dining with your families this holiday season!
Cranberry Sauce, by Alton Brown
1/4 cup orange juice
1/4 cup 100% cranberry juice
1 cup honey
1 lb fresh cranberries
Wash the cranberries and discard any soft or wrinkled ones.
Combine the orange juice, cranberry juice and honey in a 2-quartsaucepan 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.
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