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Home » Recipes » Vanilla-Spiced Cranberry-Apple Sauce {Crazy for Cranberry}

Vanilla-Spiced Cranberry-Apple Sauce {Crazy for Cranberry}

November 2, 2014 by Faith 6 Comments

Vanilla-Spiced Cranberry-Apple Sauce

This week I’m doing something very special and a little different. In honor of the humble cranberry, I’m sharing a new recipe that features cranberry every day from now through Saturday.

Because isn’t it high time cranberry got to spend some time in the limelight?

Crazy for Cranberry Logo

I’ll be sharing a couple recipes that help you use up all that leftover cranberry sauce after Thanksgiving (because I, for one, am always looking for new ideas how to use leftover cranberry sauce!), a dinner recipe featuring cranberries, a couple baked goods recipes (one of which is paleo!), and a couple very different recipes for homemade cranberry sauce.

The first recipe I’m sharing is my personal favorite out of the two cranberry sauce recipes that are part of this series. (Not that there’s anything wrong with the second, lol! But everyone is entitled to a personal favorite, right? ;) )

Vanilla-Spiced Cranberry-Apple Sauce 2

I am really crazy about the use of vanilla in this sauce. Not only does it partner really well with apple, but it also adds incredible aroma and a lovely pop of vanilla flavor on the back of the tongue. Surprisingly, it’s a pretty fabulous compliment to turkey.

If you want to try a new cranberry sauce this year that will knock the socks off your guests, this one comes highly recommended. As a total bonus (because this sauce is somewhat jam-like in flavor), any leftovers are amazing as a topping for yogurt, oatmeal, pancakes, or waffles.

Vanilla-Spiced Cranberry-Apple Sauce 3

Print
Vanilla-Spiced Cranberry-Apple Sauce
Prep time:  5 mins
Cook time:  15 mins
Total time:  20 mins
Yield: About 3 cups
 
Ingredients
  • 12 oz (340 g or about 3 heaping cups) fresh cranberries, rinsed
  • 2 medium crisp, sweet apples, cored and diced (not peeled)
  • ½ cup (100 g) sugar
  • 1 cup (240 ml) apple cider
  • 1 pinch sea salt
  • ¾ teaspoon pure vanilla bean paste
Instructions
  1. Add all ingredients except the vanilla bean paste to a medium saucepan; bring to a boil over medium-high heat.
  2. Once boiling, turn the heat down slightly so it doesn’t boil over. Cover the pot and simmer until the cranberries pop and the sauce thickens, about 10 minutes. Turn off the heat and stir in the vanilla bean paste.
  3. Store in a covered container in the fridge for up to 3 weeks.
3.5.3251

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Filed Under: Recipes Tagged: Apple, Christmas, Cranberries, Cranberry Sauce, Crazy for Cranberry, Easy, Holidays, Homemade Cranberry Sauce, Recipes, Thanksgiving, Vanilla

Comments

  1. Rosa says

    November 2, 2014 at 5:28 am

    Delicious! This is a wonderful combination.

    Cheers,

    Rosa

    Reply
  2. Erica says

    November 2, 2014 at 12:32 pm

    I adore cranberry sauce! Its actually my favorite part of thanksgiving! We have an old family recipe that involves no heating of the cranberry at all- and its so good! Can’t wait to see all of the recipes this week

    Reply
  3. ATasteOfMadness says

    November 2, 2014 at 12:36 pm

    I should have seen this so that I could have made it for Canadian Thanksgiving! This looks amazing!

    Reply
  4. Eileen says

    November 3, 2014 at 5:22 pm

    Yay, cranberries! I need to get some and start baking very soon. :) I think this sauce would be amazing on vanilla ice cream!

    Reply

Trackbacks

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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anediblemosaic

❄️Buffalo-born + raised
☀️Florida-based
🍴Food✈️Travel📝Musings
📷Food stylist + photographer
📚Cookbook author
✨Lover of vintage things + good coffee

Instagram post 2197323051132172989_193133428 After a trip to London a couple years ago, I came home in love with buttermints. 😍 Buttermint candy was so different there than what I was familiar with (it wasn't the soft, colorful peppermint bites that we have here). It was more similar to a mellow-flavored peppermint patty (yuuuuum!); it had a thin layer of chocolate coating a creamy mint/vanilla/butter-flavored interior. I wasn't able to find that candy anywhere after that, but I did what I do and replicated the flavor into a keto treat, lol. 😋👏🏻 Chocolate + mint is one of my favorite holiday flavor combinations and in this light + fluffy cheesecake mousse, it's absolutely perfect. 🙌🏻 . . Search "buttermint cheesecake mousse" on my site Healthy Sweet Eats for the recipe --> https://www.healthysweeteats.com/low-carb-no-bake-buttermint-cheesecake-mousse/ . . #lowcarbrecipes #lowcarb #lowcarbdessert #lchf #keto #ketorecipes #ketoaf #ketodesserts #ketotreats #ketoeats #f52grams #f52food @thefeedfeed #feedfeed #huffposttaste #instasweet #onmytable #buttermint
Instagram post 2196808286049476746_193133428 Winter-inspired cheese plate (or more accurately called “what Faith makes when she doesn’t feel like cooking” 🙃) bc @droolius and I are working fast and furious on our next big #capturethebite project and need sustenance. We’re launching a #foodphotography e-course in 2020 and going to tackle topics like #foodstyling, camera settings, photo editing, storytelling photography, artificial vs natural lighting, and more! 🤓📸🙌🏻 #lightandshadow #shotoniphone #cheeselover
Instagram post 2195848590159668337_193133428 When my ex-husband and I were first married there was a time when we had literally no money. We were living in Amman, Jordan at the time. We had a single can of tuna to eat and not even a can opener to open it. I was a baby, still in law school, and he was also a student. I remember being so ridiculously happy though, laughing as he used a knife to pry the can of tuna open. (And that was the best can of tuna I've ever tasted, lol!) We ended up going to stay with his family in Damascus, Syria. . One of the memories that sticks out to me most from my time in Damascus is a taxi ride home. We had been at the market all afternoon and it was rush hour. Taxis were full and it was a very long walk home. . Finally we were able to hail a taxi, and the driver asked if it was ok that his daughter was asleep in the backseat. My ex took the front seat and I got in the back. The little girl, about 2 years old, lifted her blonde curly head inquisitively, looked at me with big blue eyes, smiled sleepily, and nestled her head into my lap. . On the way home they chatted in the front seat (in Arabic, so I only picked up bits and pieces of the conversation), and it was only later that Mike told me the taxi driver had several kids and was having trouble making ends meet. . The driver refused to take money for the ride home, saying I was a guest in their country. And not only that, but he invited us to his home for lunch (lunch in the Middle East means a spread of no less than 10 homemade dishes; it's an ordeal, and it's how you show respect and honor to a guest). That level of hospitality is so unprecedented and unwarranted, and completely humbling to me. . Two things I learned from that: 1) happiness is a choice that has absolutely nothing to do with circumstances and 2) you don't need to have extra to share with someone else. I'm convinced that in the end, #kindness is the only thing that means anything. ❤️ . Slide 1) Mini Pistachio Rose Layer Cake with Honeyed Buttercream that I made for a project I made as a dedication to Syria (search "to syria with love" on An Edible Mosaic for details). Slide 2) A street in Yarmouk, a Palestinian refugee camp outside Damascus.
Instagram post 2195361354315207227_193133428 Bc this girl’s friends know her favs. 💁🏼‍♀️ #whiteroses #mondaymood #alltheflowers #prettythings
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