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?
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? ;) )
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.
- 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
- Add all ingredients except the vanilla bean paste to a medium saucepan; bring to a boil over medium-high heat.
- 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.
- Store in a covered container in the fridge for up to 3 weeks.