Recipe courtesy of Michael Chiarello
Total:
4 hr 23 min
Active:
10 min
Yield:
7 1/2 cups
Level:
Easy
Total:
4 hr 23 min
Active:
10 min
Yield:
7 1/2 cups
Level:
Easy

Ingredients

  • 3 cups sugar
  • 1 1/2 cups water
  • 2 vanilla beans, split lengthwise
  • 1 orange, zested and juiced
  • 3 (12-ounce) bags fresh or frozen cranberries
  • Dash salt
  • Freshly ground black pepper
  • 3 tablespoons Dijon mustard

Directions

Watch how to make this recipe.

Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

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