Cranberry Sauce With Vanilla And White Port – a delicious recipe with vanilla pod, sugar, water, cranberries, white port, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Halve the vanilla pod and scrape out the seeds using a teaspoon. Reserve seeds and pod.
2
Make a caramel by placing the sugar and water in a medium sauspan and bringing it to a soft boil. To avoid crystalization brush down sides of the pan with a wet pastry brush and don't stir the mixture. Continue to boil until mixture turns a light golden brown.
3
Turn down the heat to low and add cranberries to the mixture, use a wooden spoon to coat the berries with the caramel. And cover for a minute to avoid spattering
4
Turn heat to medium and add salt, vanilla seeds, vanilla pod and port. Stir the mixture for about 10 minutes until the texture of jam.
5
Transfer sauce to a bowl and let rest for 30 minutes before serving or let cool and refrigerate for up to 3 days.
217
kcal
Calories
41
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 vanilla pod, 3/4 cup sugar, 1/3 cup water, 12 ounces cranberries, rinsed and picked over, and more.
Yes, Cranberry Sauce With Vanilla And White Port falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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