Vanilla-Laced Cranberry Sauce
This sauce features round, floral notes of vanilla to complement the tart sweetness of the cranberries. To make the recipe even more quickly, you could use two teaspoons of vanilla extract, but it won’t have the same depth of flavor – or the pretty vanilla-speckled look – of the whole bean.
Vanilla-Laced Cranberry Sauce
Gibson & Smith
- Duration
- Cook Time
- Prep Time
- 10Servings
Ingredients
- 2 1/2 cups fresh or frozen cranberries
- 3/4 cup organic evaporated cane juice
- 1 vanilla bean, split and scraped (NOTE: Don’t throw away the pod after scraping it; add it to simmer in the sauce and remove it after cooking.)
- 1/4 tsp sea salt
Preparation
- In a medium saucepan on medium, combine all ingredients and 3/4 cup water.
- Bring to a boil, reduce to a simmer and cook, stirring occasionally, until most cranberries have burst, about 10 minutes.
- Remove vanilla pod, transfer to a resealable container or serving dish and set aside to cool to room temperature.
- Chill in the refrigerator until ready to serve.
Nutrition Information
- Serving Size: 3 tbsp of cranberry sauce
- Calories: 66
- Carbohydrate Content: 17.5 g
- Fiber Content: 1 g
- Sodium Content: 49 mg
- Sugar Content: 15 g
