Cranberry Sauce with Vanilla, Maple Syrup & Cassis

Cranberry Sauce with Vanilla, Maple Syrup & Cassis
Photo by Scott Phillips


  • 1 Tbs. finely grated orange zest (from 1 orange)
  • 1/3 cup fresh orange juice (from 1 orange)
  • 6 cups (about 1-½ lb.) fresh or frozen cranberries, picked over and rinsed
  • Half a vanilla bean, split and scraped
  • 1/3 cup crème de cassis (black-currant liqueur)
  • 2/3 cup granulated sugar
  • ¼ cup maple syrup

Put 3 cups of the cranberries and all the remaining ingredients in a 3- or 4-qt. saucepan. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy, 5 to 7 minutes. Stir...

View full recipe at Fine Cooking


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