Best Cranberry Sauce With Vanilla Bean And Cardamom Recipes

Vanilla Cranberry Sauce image

Provided by Elmotoo

Categories Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb fresh cranberries
1 cup water
1 cup vanilla sugar
1 vanilla bean, old, dried out ones work well here

Steps:

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.

Cranberry Sauce with Bourbon and Vanilla Bean and Orange image

Provided by Michael Symon : Food Network

Categories condiment

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 cups sugar
1/2 cup bourbon whiskey
2 sticks cinnamon
2 large coins peeled, fresh ginger
Zest of 1 orange
Juice of 4 oranges
1 pound (about 4 cups) fresh or thawed frozen cranberries
1 vanilla bean, seeds scraped

Steps:

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.