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Cranberry Sauce with Vanilla, Maple Syrup & Cassis

Scott Phillips

Yield: 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

Nutritional Information

  • Nutritional Sample Size based on 12 servings
  • Calories (kcal) : 100
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 25
  • Fiber (g): 2
  • Protein (g): 0


  • 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.


Rate or Review


  • MeanderChef | 11/14/2009

    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.)

  • frauhedgehog | 11/27/2008

    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.

  • HUNGRYmama | 11/12/2008

    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!

  • GrannyPitt | 12/26/2007

    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?

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