This Cranberry Vanilla Sauce is a sweet and tangy delight! With fresh cranberries and a hint of vanilla, it brings a burst of flavor that brightens up any meal.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are the star here! They offer a tart flavor that brightens the sauce. If you can’t find fresh ones, frozen cranberries work well too. Just don’t thaw them before using—they’ll cook just fine from frozen.
Sugar: Granulated sugar is the go-to for sweetness, but if you’re looking for alternatives, you can try honey or maple syrup. Just remember that these may change the flavor slightly, so start with less and adjust to taste!
Vanilla Extract: Pure vanilla extract adds depth to the sauce. I recommend staying away from imitation vanilla as it doesn’t offer the same rich flavor. If you’re out of vanilla, consider using vanilla bean paste or the seeds scraped from a vanilla pod for a more intense taste.
Orange Zest: This is optional, but I find that it enhances the overall flavor by adding a fresh citrus note. If you don’t have oranges, lemon zest can be a bright alternative.
How Do You Make the Sauce Thick and Delicious?
To achieve the right texture in Cranberry Vanilla Sauce, focus on simmering the mixture properly. When cranberries cook, they burst and release pectin, which naturally thickens the sauce.
- Start by bringing your mixture of cranberries, sugar, and water to a boil. This activates the cooking process.
- Once it boils, reduce the heat and let it simmer gently for about 10 minutes. Give it an occasional stir to avoid sticking.
- Keep an eye on the sauce: it should thicken as it cooks and will thicken even more as it cools!
Don’t rush the simmering step; it’s essential for that perfect texture. Enjoy your cooking!
Cranberry Vanilla Sauce
Ingredients You’ll Need:
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1 tsp pure vanilla extract
- 1 tsp orange zest (optional, for garnish)
How Much Time Will You Need?
This tasty Cranberry Vanilla Sauce can be made in about 15 minutes. You’ll spend a few minutes preparing the ingredients and about 10 minutes cooking. Once it’s ready, let it cool, and then it’s all set for serving!
Step-by-Step Instructions:
1. Rinse the Cranberries:
Start by rinsing the cranberries under cold water. Make sure to drain them well. This helps remove any dirt or debris, so they are clean and ready to cook!
2. Combine Ingredients in a Saucepan:
In a medium saucepan, mix together the rinsed cranberries, granulated sugar, and water. Place the saucepan over medium heat and stir occasionally. You want to bring this mixture to a gentle boil.
3. Simmer the Mixture:
Once it starts boiling, reduce the heat and let it simmer. You’ll want to cook the mixture gently for about 10 minutes. Keep an eye on it, stirring now and then. You’ll know it’s done when most of the cranberries burst and the sauce thickens up a bit.
4. Add Vanilla:
After simmering, remove the saucepan from the heat. Stir in the pure vanilla extract to add that delicious flavor. Mix it well!
5. Cool the Sauce:
Let the sauce cool for a few minutes in the saucepan. It will thicken up a little more as it cools down, so don’t worry if it looks a bit runny initially.
6. Transfer and Garnish:
Once cooled slightly, transfer your flavorful sauce to a serving dish. If you’d like, you can sprinkle some orange zest on top for a nice garnish and an extra pop of flavor!
7. Serve with Your Favorite Dish:
This Cranberry Vanilla Sauce is delicious served at room temperature or chilled. Enjoy it with turkey, on pancakes, or even over vanilla ice cream. It’s a versatile condiment that everyone will love!
This sauce perfectly balances the tartness of the cranberries with sweet vanilla notes, making it a wonderful addition to any meal!
Can I Use Frozen Cranberries for This Sauce?
Absolutely! Frozen cranberries work perfectly in this recipe. There’s no need to thaw them before cooking; just add them straight from the freezer into your saucepan.
How Should I Store Leftovers?
Store any leftover cranberry vanilla sauce in an airtight container in the fridge for up to one week. To enjoy it again, just give it a stir and serve it cold or at room temperature.
Can I Make This Sauce Ahead of Time?
Yes, this sauce can be made up to a week in advance! Just prepare it as directed, let it cool completely, and store it in the fridge until you’re ready to serve it.
How Can I Adjust the Sweetness?
If you prefer a less sweet sauce, simply reduce the amount of sugar by 1/4 cup. You can taste the sauce as it cooks and adjust it further if needed, adding a little more sugar if desired.
