Growing up I was never a huge cranberry sauce kinda gal. I didn’t like fresh or canned (you know, the stuff that comes out perfectly canned shaped with the lines in it!). I was more of a gravy girl. But boy have times changed. Now I look for an excuse to use make cranberry sauce. Grilled pork loin – gimme all that cranberry sauce. Rotisserie chicken sandwich – boy that would go great with some cranberry sauce! Plain greek yogurt – let’s top it off with some cranberry sauce! #dontjudge
So, with Thanksgiving around the corner, and cranberries super on sale (and in season), you betcha a couple batches of this orange vanilla cranberry sauce will be getting cooked up, with a good amount getting stored in the freezer so I can take it out whenever I feel like it during the rest of the year.
My parents have always made homemade cranberry sauce for the holidays, so this orange vanilla cranberry sauce recipe is definitely inspired by them. It’s so easy, and so delicious with hints of orange, vanilla and cinnamon, your guests will definitely be asking for a doggie bag of it to take with them so they can have it on their leftover turkey sandwiches.
- 12 oz fresh cranberries
- 3/4 cup sugar
- 1/4 cup fresh squeezed orange juice (juice from about 1 large orange)
- 1/2 tsp vanilla extract
- 3/4 cup water
- 1/4 tsp cinnamon
- 1 tsp orange zest
- Rinse cranberries.
- In a medium saucepan, bring all ingredients to a boil on medium heat.
- Lower heat to medium low, and while still boiling, stir occasionally until cranberries begin to pop and sauce begins to thicken, about 5 min.
- Remove from heat, let cool and refrigerate until ready to serve.
- Feel free to add in a splash of bourbon for an extra kick!
- This sauce will last a couple weeks in the refrigerator and will also freeze well.
- Calories: 97, Protein: 0 g, Fat: 0 g, Carbohydrates: 25 g, Fiber: 1.5 g, Sugar: 21 g, Sodium: 1 mg, Saturated Fat: 0 g