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.
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Notes
This recipe makes about 3 cups of sauce, which is about 12 (¼-cup) servings.