Best 2 Cranberry Sauce With Vanilla Bean And Cardamom Recipes
Indulge in a symphony of flavors with our tantalizing Cranberry Sauce recipes, crafted to elevate your holiday feast or everyday meals. Discover the classic Cranberry Sauce With Vanilla Bean and Cardamom, a harmonious blend of tart cranberries, aromatic spices, and a hint of vanilla. For a unique twist, try the Cranberry-Pear Sauce, where juicy pears add a touch of sweetness, or the Cranberry-Orange Sauce, a delightful burst of citrus. If you prefer a spicy kick, the Cranberry-Jalapeño Sauce will awaken your taste buds, while the Cranberry-Apple Sauce offers a delightful balance of sweet and tangy. Prepare to elevate your culinary creations with these exceptional Cranberry Sauce recipes.
Here are our top 2 tried and tested recipes!
CRANBERRY SAUCE WITH BOURBON AND VANILLA BEAN AND ORANGE
Provided by Michael Symon : Food Network
Categories condiment
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
CRANBERRY SAUCE WITH DRIED APRICOTS AND CARDAMOM
Categories Condiment/Spread Sauce Berry Fruit Christmas Thanksgiving Cranberry Apricot Fall Chill Boil Bon Appétit
Yield Makes about 4 1/2 cups
Number Of Ingredients 9
Steps:
- Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
- Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots; cook 2 minutes. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
Tips:
- Use fresh cranberries: Fresh cranberries have a brighter flavor and hold their shape better than frozen cranberries.
- Rinse the cranberries before using: This will remove any dirt or debris.
- Don't overcook the cranberries: Overcooked cranberries will become mushy and lose their flavor.
- Let the cranberry sauce cool completely before serving: This will allow the flavors to meld and develop.
- Store the cranberry sauce in a covered container in the refrigerator for up to 2 weeks: Cranberry sauce can also be frozen for up to 6 months.
Conclusion:
This cranberry sauce is a delicious and easy-to-make side dish that is perfect for Thanksgiving, Christmas, or any other holiday meal. The vanilla bean and cardamom add a unique and flavorful twist to the classic cranberry sauce recipe. This sauce is also a great way to use up leftover cranberries. If you have any cranberries left over from making another dish, simply follow this recipe to make a delicious and festive cranberry sauce.
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