Cinnamon Vanilla Cranberry Sauce Recipes

VANILLA CRANBERRY SAUCE

Steps:

• 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.

CRANBERRY SAUCE WITH BOURBON AND VANILLA BEAN AND ORANGE

Steps:

• Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.
• If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.

CINNAMON KISSED CRANBERRY SAUCE

Steps:

• Bring all the ingredients to a boil in a heavy medium-sized saucepan, stirring often. Reduce heat to medium-low and simmer until many of the cranberries have burst, stirring occasionally, about 15 minutes.
• Let the cranberry sauce cool in the pan, then transfer it to another container, cover and refrigerate until ready to serve. The sauce may appear soupy at first but should thicken upon refrigeration.

CRANBERRY-BLUEBERRY SAUCE

Steps:

• Mix cranberries, water, orange zest and juice, cinnamon sticks, ginger, vanilla extract, cloves, nutmeg, and allspice together in a large saucepan until well combined; bring to a boil. Reduce heat to low and simmer, stirring frequently, until many of the cranberries pop and sauce starts to thicken, about 20 minutes.
• Add blueberries and maple syrup; cook and stir until mixture returns to a simmer. Cook, stirring frequently, until desired consistency, about 20 minutes. Allow to cool completely. Remove cinnamon sticks and cloves; refrigerate for 6 hours, to overnight.

CINNAMON VANILLA SAUCE FOR FRESH FRUIT

Steps:

• Combine sugar, cornstarch, and cinnamon sticks in a medium saucepan.
• Gradually stir in evaporated milk.
• Cookover medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens.
• Remove from heat and remove cinnamon sticks; stir in vanilla.
• Refrigerate for 2 hours until well chilled.
• Arrange fruit in serving dishes.
• Top with sauce and sprinkle with cinnamon if desired.
• Refrigerate leftover sauce up to 4 days.