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Vanilla Cardamom Cranberry Sauce

Vanilla Cardamom Cranberry Sauce

Vanilla Cardamom Cranberry Sauce

Don’t settle for canned cranberry sauce this Thanksgiving when the homemade stuff is so much better and can be a vehicle for such flavors as vanilla and cardamom.
By Natasha Steinberg
Vanilla Cardamom Cranberry Sauce

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Vanilla Cardamom Cranberry Sauce


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  • Author: Natasha Steinberg
  • Total Time: 45 mins
  • Yield: 3 pints 1x

Description

Don’t settle for canned cranberry sauce this Thanksgiving when the homemade stuff is so much better and can be a vehicle for such flavors as vanilla and cardamom.


Ingredients

Scale
  • 24 oz. fresh cranberries
  • 450 g (2 1/4 cups) granulated sugar
  • 420 ml (1 3/4 cups) freshly squeezed orange juice
  • zest from 2 large oranges
  • 1 vanilla bean, scraped
  • 1 tsp. cardamom (feel free to add more to taste)
  • 1/2 tsp. ground cloves (optional)

Instructions

  1. In a large pot, stir cranberries, sugar, and orange juice and zest to combine. Place over medium-high heat.
  2. Add vanilla bean pod and seeds, cardamom, and cloves. Bring to a boil, stirring frequently.
  3. Once boiling, reduce heat to low and continue to cook until thickened, about 15 minutes. At this point, give it a little taste and adjust spices/sweetness as necessary.
  4. Remove from heat and let cool in the pot for about 20 minutes.
  5. Transfer to jars or a serving bowl. Slather on turkey, dressing, and the like. Take a nap.
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Category: Side
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