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
- 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
- In a large pot, stir cranberries, sugar, and orange juice and zest to combine. Place over medium-high heat.
- Add vanilla bean pod and seeds, cardamom, and cloves. Bring to a boil, stirring frequently.
- 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.
- Remove from heat and let cool in the pot for about 20 minutes.
- 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
Going to try this for Thanksgiving it looks absolutely wonderful I love Cardiman