This quick and easy cranberry sauce has the subtle flavors of vanilla and orange. It's been featured on our Thanksgiving menu for years.—Wilma Sue Sanders, Divide, Colorado
- 1 package (12 ounces) fresh cranberries
- 1 cup sugar
- 1 cup orange juice
- 1 vanilla bean, split
- In a large saucepan, combine the cranberries, sugar, orange juice and vanilla bean. Cook over medium heat until the berries pop, about 15 minutes.
- Remove from the heat; remove bean halves. With a sharp knife, scrape the bean to remove the seeds; stir into sauce. Discard bean. Cover and refrigerate at least 1 hour or until chilled. Yield: 3 cups.
Originally published as Vanilla Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p114
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