Vanilla Cardamom Cranberry Sauce
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 3 pints
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.
  • 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)
  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.
Recipe by Honest Cooking by Mercato Fabbrica at