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


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