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

Vanilla Cardamom Cranberry Sauce
 
Prep Time
Cook Time
Total Time
 
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.
Author:
Recipe Type: Side
Serves: 3 pints
Ingredients
  • 24 oz. fresh cranberries
  • 450 g (2¼ cups) granulated sugar
  • 420 ml (1¾ cups) freshly squeezed orange juice
  • zest from 2 large oranges
  • 1 vanilla bean, scraped
  • 1 tsp. cardamom (feel free to add more to taste)
  • ½ 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.
Natasha Steinberg

Natasha Steinberg

Natasha is a love-and-matriarch-taught maker of sweet things. She is passionate about using local and seasonal ingredients and making simple, satisfying sweets that make even the least of sweet tooths swoon. Although she is a native Texan, she currently resides in Atlanta where she is finishing up law school and documenting her sweet adventures through photos, recipes, and stories on her blog at tartletsweets.blogspot.com.

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