Mulled Cranberry Sauce
- 24 ounces cranberries, rinsed
- ⅔ cup apple juice
- ⅔ cup cranberry juice
- 1½ tablespoons low-methoxyl pectin, available online
- 2 cups cannahoney*
- ½ teaspoon cinnamon
- ¼ teaspoon Aleppo pepper
- ¼ teaspoon grapefruit zest
- 1 vanilla bean, split lengthwise and scraped
Combine cranberries and juices in nonreactive pan. Cook over medium-high heat until berries pop and mixture is juicy, 8 to 10 minutes. Transfer to a large sieve over a bowl; press on berries with a large spatula to fully crush berries, stirring and straining as much liquid as possible. Return strained mixture to pan; add pectin and return to boil. Add cannahoney, cinnamon, Aleppo pepper, zest and paste from vanilla bean; boil 1 minute. Remove from heat; pour into mold or serving container. Chill thoroughly or up to three days before serving.
*Get the recipe for cannahoney here.
Recipe courtesy of Ashley Shonting, Detroit Fudge Company
Photography by Paul Lowe