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Cranberry Sauce


  • 6 cups fresh cranberries, rinsed
  • 2/3 cup sugar
  • Finely grated zest of one orange
  • Juice squeezed from one orange
  • 1/3 cup creme de cassis (black currant liqueur)
  • 1/4 cup maple syrup
  • 1 Vanilla bean, split and scraped


  • Put 3 cups of the cranberries with all remaining ingredients into a saucepan and bring to a boil over medium heat.
  • Reduce heat to medium and cook, stirring occasionally, until the cranberries pop and the juices are slightly syrupy, about 5 to 7 minutes.
  • Stir in the remaining cranberries and cook until these have popped.
  • Remove from heat and remove the vanilla bean, reserving it for future use.
  • Cool sauce to room temperature.
  • Refrigerate until ready to use.