Vanilla Cranberry Sauce Recipes
WORLD'S BEST CRANBERRY SAUCE
Your Thanksgiving table is not complete without this Cranberry Sauce made from scratch in just 20 minutes. Fresh or frozen cranberries, a hint of nutmeg, lots of orange juice and zest and a bit of vanilla complete this incredible cranberry sauce.
Provided by Joanna Cismaru
Time 20m
Number Of Ingredients 6
Steps:
- Assemble the sauce: Add all the ingredients to a smaller pot and stir to combine. Turn the heat to a medium-high and bring to a boil, stirring occasionally.
- Finish the sauce: Reduce the heat to a medium and continue cooking for about 10 minutes, stirring occasionally. You will notice the cranberries will burst as they cook.
- Cool and serve: Let cool completely at room temperature before serving.
Nutrition Facts : Calories 102 kcal, Carbohydrate 26 g, Sodium 1 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
RUM VANILLA CRANBERRY SAUCE
Cranberry sauce is one of my favorite things-this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that's far from the usual! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.
Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
CINNAMON VANILLA CRANBERRY SAUCE
Make and share this Cinnamon Vanilla Cranberry Sauce recipe from Food.com.
Provided by DreamoBway
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the juice, Splenda, and cinnamon stick to a boil in a medium saucepan.
- Add the cranberries and orange zest and return to a boil.
- Reduce heat and boil gently for 10 minutes, stirring occasionally until all of the berries have popped.
- Remove from the heat and stir in the vanilla.
- Refrigerate until serving time.
Nutrition Facts : Calories 35.8, Fat 0.1, Sodium 2.4, Carbohydrate 8.9, Fiber 2.6, Sugar 4.2, Protein 0.2
HOME-STYLE CRANBERRY SAUCE
Our Cranberry Sauce, with a touch of cinnamon and vanilla, is a favorite holiday recipe.
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 cups or 8 (1/4-cup) servings
Number Of Ingredients 6
Steps:
- 1. Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.
- 2. Remove from heat. Stir in vanilla. Cool to room temperature. Cover.
- 3. Refrigerate until ready to serve.
- Cranberry sauce can be prepared up to 1 week ahead. Store in refrigerator. Stir before serving.
RUBY CRANBERRY VANILLA SAUCE
This is almost jam-like in consistency and has such a knock-out flavor from its simplicity. You can be versatile with flavorings (rum, brandy, vodka, lemon, lime, or orange peel) and this can be used to fill doughnuts, cupcakes, cookies, or heated and served over pound cakes or cheesecakes. ...It happens to marry well with French Toast and pancakes (gingerbread pancakes with warm maple syrup, a little whipped cream, a touch of orange zest, and mugs of hot cocoa creates a very beautiful sensation in our kitchen on cold Sunday mornings!)
Provided by JamesDeansGirl
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Stir together the cranberries, sugar, and water in a 2-qt. saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil, 5-10 minutes.
- Continue cooking, stirring often, until cranberries pop and mixture thickens enough to coat the back of a spoon, 3-4 minutes longer.
- Remove pan from heat; cool 30 minutes.
- Stir in the vanilla; transfer to a bowl, cover and refrigerate until ready to use.
- Bring to room temperature before using, or if serving as a sauce, warm in the microwave for 1-2 minutes, stirring once, until desired consistency is reached.
Nutrition Facts : Calories 611.5, Fat 0.2, Sodium 5.6, Carbohydrate 156.8, Fiber 8.7, Sugar 141.2, Protein 0.7
VANILLA CRANBERRY SAUCE
Now THIS is worth writing home about, so here I am! I wanted to do something different with my cranberry sauce this year. Enough of the citrus, no shallots for making compote...vanilla! I have a few dried out beans that I've been hoarding! Now that we have a supply of fresh beans, time to use the old - why not drop one in the cranberry sauce? How bad could it be? OMG.....it was divine!!! Vanilla sugar adds extra vanilla flavr but you can certainly use regular sugar.
Provided by Elmotoo
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients in a medium saucepan & bring to a boil.
- Simmer about 10 minutes, stirring occasionally. Pull out the vanilla bean, slice open & scrape the seeds into the sauce. Add the bean back to the sauce & continue simmering & stirring occasionally until cranberries have popped.
- Cool & serve or refrigerate. Remove bean just before serving.
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CRANBERRY SAUCE RECIPE - JESSICA GAVIN
From jessicagavin.com
Reviews 2Category CondimentRatings 30Calories 32 per serving
- Bring sauce to boil over medium-high heat. Reduce heat and simmer for 15 to 20 minutes or until cranberries pop and mixture has slightly thickened.
- Make sure to stir occasionally, about every 5 minutes. Turn off heat and stir in the vanilla. Taste sauce and add more maple syrup if desired.
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