Prep 5 mins
Cook 15 mins
Now THIS is worth writing home about, so here I am! I wanted to do something different with my cranberry sauce this year. Enough of the citrus, no shallots for making compote...vanilla! I have a few dried out beans that I've been hoarding! Now that we have a supply of fresh beans, time to use the old - why not drop one in the cranberry sauce? How bad could it be? OMG.....it was divine!!! Vanilla sugar adds extra vanilla flavr but you can certainly use regular sugar.
- Put all ingredients in a medium saucepan & bring to a boil.
- Simmer about 10 minutes, stirring occasionally. Pull out the vanilla bean, slice open & scrape the seeds into the sauce. Add the bean back to the sauce & continue simmering & stirring occasionally until cranberries have popped.
- Cool & serve or refrigerate. Remove bean just before serving.
We loved this! The vanilla adds such a nice mellow flavor! I used a 12 oz bag of cranberries, 2/3 cup water but all the sugar.
I served this for Thanksgivingâ€¦ finally a cranberry sauce people will eat! A week before, I measured 1 cup a sugar in a jar and threw in a vanilla bean. So when I was ready to make this dish I just threw in the contents of the jar into the cranberries. Thanks for posting! YUMM!
A GREAT SAUCE, & a definite keeper of a recipe! I love cranberries, so this was a no-brainer & in combination with the intenst vanilla flavor, OUTSTANDING! Thanks so much! [Tagged, made & reviewed in the Aus/NZ Recipe Swap #21]