Cranberry Sauce

The old way of preparing this reliable side dish, short of simmering a mold from a can, was to macerate fresh cranberries with sugar. Simple and effective. But a fresh vanilla bean and fragrant cardamom pods take this classic to next level delicious.

Gourmet Upgrade: Vanilla Bean and Cardamom Pods from Kalustyan’s Spice Shop NYC

Tip: Always buy the freshest cranberries available by checking the expiration date on the bag.

Wine Pairing: To mirror the vibrant flavors of the fruit sauce, pair with Noble Vines 515 Rose. This salmon-hued wine brims with strawberry and raspberry notes washed through on a backbone of acidity.

  • 1 (12-ounce) bag fresh cranberries
  • 1 cup sugar
  • 1 cup water
  • 2 1/4 teaspoons finely grated orange peel
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon green cardamom seeds, lightly crushed
  • 1 vanilla bean, fresh

Bring first five ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low. Add cardamom. Split vanilla bean lengthwise in half; scrape seeds into cranberry mixture and add bean. Simmer mixture until cranberries burst, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate.

Published on November 13, 2018