Ingredients
Ingredients
- 12 ounce bag fresh cranberries, picked through and rinsed
- 1/2 cup water
- 2 teaspoons orange zest
- 1/2 cup fresh orange juice (from 1-2 oranges)
- 3/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Prepare the base: In a large saucepan over medium-high heat, combine the brown sugar, water, orange zest, and fresh orange juice. Bring the mixture to a boil, allowing the sugar to dissolve and flavors to meld.
- Add cranberries and cinnamon: Stir in the cranberries and ground cinnamon. Reduce the heat so the cranberries maintain a gentle boil to avoid burning or rapid boiling.
- Simmer cranberries: Cook the cranberries for 12-15 minutes, stirring occasionally. As they cook, the berries will burst and the sauce will thicken. Taste the sauce and add additional brown sugar in 1 tablespoon increments if you prefer it sweeter.
- Finish with vanilla: Remove the saucepan from heat and stir in the vanilla bean paste or vanilla extract. This adds a warm, aromatic depth to the sauce.
- Cool and store: Allow the cranberry sauce to cool completely. Then transfer it to an airtight container and refrigerate until ready to serve. The sauce will thicken further as it cools.
Notes
- For a smoother sauce, you can mash some of the cranberries during cooking or after to your desired consistency.
- This sauce can be made up to a week in advance and stored refrigerated.
- Adjust the sweetness to taste by gradually adding more brown sugar if needed.
- Orange zest and juice add fresh citrus brightness; you can substitute with lemon for a different flavor profile.
- Vanilla bean paste offers a richer vanilla flavor compared to extract but either works well.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
