Cranberry Sauce With Vanilla And White Port

1. 1

   Halve the vanilla pod and scrape out the seeds using a teaspoon. Reserve seeds and pod.

2. 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. 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. 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. 5

   Transfer sauce to a bowl and let rest for 30 minutes before serving or let cool and refrigerate for up to 3 days.

* Per serving · 4 servings · Values may vary.