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
 
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Cook Time
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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.
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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.
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