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
- 24 oz (680 g) 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: Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
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Frequently Asked Questions
Do I use the whole vanilla bean pod, or just the scraped seeds?
Both — the ingredient list calls for one vanilla bean, scraped, and the instructions say to add both the scraped seeds and the pod to the pot; the pod continues releasing flavor as the sauce simmers for 15 minutes and is removed before transferring to jars.
Is the ground cloves optional, and what does it add?
Yes, the ingredient list marks ground cloves as optional (1/2 tsp). Cloves add a warm, slightly sweet spice note that complements the cardamom and orange; leave them out for a cleaner vanilla-cardamom profile or include them for a more complex holiday depth. 
How do I know when the cranberry sauce has thickened enough?
After bringing to a boil, reduce the heat to low and cook for about 15 minutes, then taste and adjust the spices and sweetness as needed. The sauce will continue to thicken as it cools in the pot off the heat for about 20 minutes.
Going to try this for Thanksgiving it looks absolutely wonderful I love Cardiman