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Honeyed Grapefruit-Cranberry Sauce
Bright grapefruit and tart cranberries blend with honey and brown sugar for a perfectly balanced, make-ahead cranberry sauce that shines at any meal.
Ingredients
- 21-lb. ruby red grapefruits
- ½ cuplight brown sugar
- ½ cuphoney
- 25-in. rosemary sprigs, plus more for garnish (optional)
- 11-in. piece fresh ginger, unpeeled and cut into thin matchsticks (about 11/2 tbsp.)
- 112-to-16-oz. pkg. fresh or frozen cranberries
Directions
- 1
Peel and section 1 grapefruit. Slice peels into 1-inch strips to yield 1 1/2 tablespoons. Juice remaining grapefruit to yield 1/2 cup juice.
- 2
Stir together sugar, honey, rosemary, ginger, and grapefruit strips and juice in a large saucepan over medium-high. Cook, stirring often, until sugar is dissolved, about 2 minutes.
- 3
Add cranberries and grapefruit sections to pan. Bring to a simmer over medium-high. Reduce heat to medium and vigorously simmer, stirring often, until most cranberries have burst and liquid is thickened and syrupy, 12 to 14 minutes.
- 4
Transfer to an uncovered storage container and let cool at room temperature for 30 minutes. Cover and refrigerate until completely chilled, at least 4 hours and up to 1 week. Let come to room temperature before serving, about 30 minutes. Garnish with a rosemary sprig, if desired. Make-Ahead and Storage Instructions Cranberry sauce can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Let the sauce come to room temperature before serving, about 2 hours. Sauce can be frozen in a freezer-safe container for up to 6 months.