This quick cranberry sauce is a must for your holiday table. A whole Vanilla Bean goes to work in this one-pot simmer alongside your favorite bourbon, a bit of orange and Cinnamon Sticks and Vanilla. We love it alongside our Thanksgiving feast, but it’s fantastic on a cheeseboard, too!. Oh, and leftovers? Your turkey sandwich never had it so good!
Time: 45 min
Serves 4-6Rating
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Loading...| 2 cups sugar | |
| 1/2 cup Bourbon | |
| 2 Cinnamon Sticks | |
| 2 large strips of orange zest | |
| 1 walnut-sized piece of fresh ginger | |
| Juice of 4 oranges | |
| 4 cups fresh cranberries | |
| 1 Whole Vanilla Bean | |
| 1 tsp Traditional Vanilla Extract |
| 1. | Combine the sugar, bourbon, orange zest, ginger, orange juice and cinnamon sticks in a saucepan. Bring to a simmer, stirring often, and cook until the sugar is dissolved and the mixture reduces a bit and becomes syrupy. |
| 2. | Add in the cranberries and cook until they begin to soften and break apart. Use a potato masher to break up some of the cranberries. Continue to cook until the mixture thickens and becomes saucy - about 20 minutes. |
| 3. | Remove the cinnamon sticks, ginger and zest. Using a paring knife, split the vanilla bean longways. Use the back of the knife edge to gently scrape the beans from the pod. Stir into the sauce. Cut the vanilla bean in two pieces and add to the sauce. Serve warm or cold. This sauce is best made the day before and refrigerated so that all the flavors come together. |
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