- 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
Reviews for Vanilla Cranberry Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 25, 2015
"This sauce is definitely worth trying! SO easy (only four ingredients--REJOICE!!!!) and fast. My husband was my taste-tester and said he thought it was really good!I think next time I make this (probably around Christmas) I will replace half the OJ with half a cup of apple juice just to give it a little more sweetness and balance the tartness of the cranberries. Or I may keep the OJ as-is and add another 1/4 cup of sugar to the mix. This is just to my family's preference. I may also add a second vanilla bean just because I love that flavor so much!"