My Recipe Box

Cranberry Sauce with Vanilla, Maple Syrup & Cassis

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Yields about 4 cups.

  • 6 cups (about 1-1/2 lb.) fresh or frozen cranberries, picked over and rinsed
  • 2/3 cup granulated sugar
  • 1/3 cup fresh orange juice (from 1 orange)
  • 1/3 cup crème de cassis (black-currant liqueur)
  • 1/4 cup maple syrup
  • 1 Tbs. finely grated orange zest (from 1 orange)
  • Half a vanilla bean, split and scraped

Put 3 cups of the cranberries and all the remaining ingredients in a 3- or 4-qt. saucepan. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy, 5 to 7 minutes. Stir in the remaining 3 cups cranberries and cook until these have popped, 3 to 5 minutes more. Remove from the heat, discard the vanilla bean, and let cool to room temperature. Cover and refrigerate if not serving right away.

Make Ahead Tips

The cranberry sauce can be made up to one week in advance and kept covered in the refrigerator. Return to room temperature before serving.

nutrition information (per serving):
Size : based on 12 servings; Calories (kcal): 100; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 25; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;

Photo: Scott Phillips

I love this recipe as is. But last year I also made it substituting Grand Marnier for the Cassis. It was fabulous. Many of our guests said this was the best cranberry sauce they'd ever had. (I made it for our Inn for Thanksgiving.)

Wonderful flavor. Everyone liked it, but the vanilla is a bit too strong to go well with turkey. And a bit too odd for those of us expecting, well, cranberry sauce. I leave out the vanilla. This would make a great dessert topping, with the vanilla, on ice cream.

Absolutely delicious! Interesting flavor combinations refine and update Cranberry sauce. The kids even enjoyed. Generous portion allowed leftovers that were simply divine with roasted pork. Don't hesitate with this one!

I loved this easy, rich-tasting recipe. The sweet maple syrup and cassis offset the tartness of the cranberries. (Try some left over cassis on vanilla ice cream.) But there will always be those who want the canned stuff! After all, didn't the pilgrims use the canned stuff?

I have never been a cranberry lover - until this recipe! The vanilla and cassis gave it an entirely different taste - one that was enjoyed by all of us! I made it a few days ahead of time, and as there was some left over, I took it to the country with me the next day - where it continued to be enjoyed for another couple of days. As of now, this is my cranberry sauce of choice!

I did not like this recipe because I found the vanilla flavor too strong. My son loved it because he said it reminded him of creamsicles - a vanilla-orange ice cream treat - he was right! The orange and vanilla combination made this cranberry sauce a little too strange for me...

Delicious!! It smelled amazing as it cooked. I made it ahead as the recipe said and it kept beautifully. If anyone says they like canned cranberries....

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