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Burnt-Honey Cranberry Sauce
Michael Harr, Butterfield 9
Comments () | Published November 14, 2007
 
“I grew up on a honey farm, and for me no holiday meal is complete without honey,” says Harr. “Burnt honey provides the rich flavor of honey while minimizing the sugary-sweetness. It’s an excellent flavor that pairs nicely with the bitterness of the cranberries.”

1 16-ounce can whole cranberries
1⁄4 cup dried cranberries
1⁄4 cup sliced almonds
1 tablespoon Grand Marnier
1⁄2 teaspoon ground cinnamon
3⁄4 cup honey

Pour honey into a saucepan and bring to boil. Continue heating until honey starts to caramelize. The smell will tell you when the sugars start to burn. Once it’s a medium-brown color, remove from heat. (Avoid letting the honey get too dark, or it will taste bitter.) Put canned cranberries, dried cranberries, sliced almonds, Grand Marnier, and cinnamon in a medium-sized bowl and mix together thoroughly. When slightly cooled, add burnt honey, stir, and serve.

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Posted at 12:00 AM/ET, 11/14/2007 RSS | Print | Permalink | Washingtonian.com Articles