Cranberry Sauce With Vanilla Bean And Cardamom Recipes

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CRANBERRY SAUCE WITH BOURBON AND VANILLA BEAN AND ORANGE



Cranberry Sauce with Bourbon and Vanilla Bean and Orange image

Provided by Michael Symon : Food Network

Categories     condiment

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 cups sugar
1/2 cup bourbon whiskey
2 sticks cinnamon
2 large coins peeled, fresh ginger
Zest of 1 orange
Juice of 4 oranges
1 pound (about 4 cups) fresh or thawed frozen cranberries
1 vanilla bean, seeds scraped

Steps:

  • Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.
  • If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.
  • Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.

CRANBERRY SAUCE WITH VANILLA BEAN AND CARDAMOM



Cranberry Sauce with Vanilla Bean and Cardamom image

Categories     Sauce     Fruit     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Cranberry     Spice     Vanilla     Fall     Winter     Vegan     Simmer     Bon Appétit

Yield Makes about 2 1/4 cups

Number Of Ingredients 3

Basic cranberry sauce
1/4 teaspoon cardamom seeds, lightly crushed, from green cardamom pods
1 vanilla bean

Steps:

  • Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add cardamom. Split vanilla bean lengthwise in half; scrape seeds into cranberry mixture and add bean. Cook, cool, and store mixture as directed for basic cranberry sauce. Remove bean before serving.

CRANBERRY SAUCE WITH DRIED APRICOTS AND CARDAMOM



Cranberry Sauce with Dried Apricots and Cardamom image

Categories     Condiment/Spread     Sauce     Berry     Fruit     Christmas     Thanksgiving     Cranberry     Apricot     Fall     Chill     Boil     Bon Appétit

Yield Makes about 4 1/2 cups

Number Of Ingredients 9

8 whole green cardamom pods
1 3/4 cups canned apricot nectar
1/2 cup sugar
1/2 cup apricot preserves
1/3 cup fresh lemon juice
1/4 cup honey
1 6-ounce package dried apricots, quartered
1 12-ounce bag cranberries
1 1/2 teaspoons grated lemon peel

Steps:

  • Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
  • Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots; cook 2 minutes. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

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