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.
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- 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
- 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.
- Serving Size 3 tbsp of cranberry sauce
- Calories 66
- Carbohydrate Content 17.5 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 1 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 49 mg
- Sugar Content 15 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g