Cranberry Sauce with Bourbon and Vanilla Bean and Orange

TOTAL TIME: 45 min
Prep: 5 min
Inactive Prep: 10 min
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • Zest of 1 orange
  • Juice of 4 oranges
  • 1 pound (about 4 cups) fresh or thawed frozen cranberries
  • 1 vanilla bean, seeds scraped
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Directions

Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.

If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.

Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.

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5

Newest Ratings and Reviews

Read all 6 reviews

  • on December 24, 2013

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    Totally AWSOME!!! Will make these again and again!!

    people found this review Helpful.
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  • on December 10, 2013

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    This was the most delicious cranberry sauce ever!! I don't think I will ever make another. I used it as a dressing over greens with leftover turkey after Thanksgiving too. It does get better the longer it sits.

    people found this review Helpful.
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  • on November 29, 2013

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    This was the best cranberry sauce I've ever made- delicious, everyone loved it. I am making more right now since there are hardly any to have with all the rest of the leftovers! Yum!

    people found this review Helpful.
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