• 5d83ade2a6c7e6631e69bd7440c8face

Wassailed Cranberry Sauce

Those wassail-y flavors blend so well with these tart cranberries and this sauce is so swoon-worthy. I love how it thickens up on its own, too. This takes literally 5 minutes to throw into a saucepan — unless you have some technical difficulties using a vegetable peeler. Or scoring a vanilla bean.

Prep
Cook
Serves 6people
Ingredients
12
ozs of fresh cranberries
1/2
cup unsweetened apple cider
1
cinnamon stick
1
orange
1
vanilla bean
6
tbs pure maple syrup or honey
Directions
1.
Place the cranberries and cider in a small saucepan and turn the burner on to medium heat.
2.
Using a vegetable peeler, peel off three strips of the orange zest and put the pieces into the saucepan. Cut the orange in half and squeeze half of the juice into the pan, too, about 1/4 cup.
3.
Use a sharp knife to cut open the vanilla bean lengthwise, then use the back of the knife (the blunt edge) to scrape out the black seeds. Put the seeds and the pod into the pan along with the maple syrup.
4.
Bring to a low boil, then reduce the heat and let it simmer for 35-45 minutes until the cranberries have cooked down and become saucy and thick and the flavors have incorporated throughout the sauce.
5.
Taste, and add a little more sweetener if you think it needs it. I used 8 Tablespoons total.
6.
Remove from the heat and let it cool before transferring it to a lidded container. Chill until ready to use.
7.
Nat's Note: You can use 1 teaspoon of vanilla extract in place of the vanilla bean if you like.
8.
From Perry's Plate

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