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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

Reviews (8 reviews)

  • User avater
    Smoothplane2 | 10/06/2018

    I made this recipe for the first time and it turned out to be a real hit with guests. I use Grand Marnier instead of the Cassis as suggested by Meander Chef. I also omitted the vanilla. I just love the bright fresh flavour of the cranberries with the citrus and maple. A perfect condiment for turkey!

  • 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.)

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