cup sugar cup bourbon cup orange juice cup cranberry juice (12-oz.) package (about 3 cups) fresh or frozen cranberries whole vanilla bean halved and seeded
Combine all the ingredients in a medium saucepan, including the seeded vanilla bean pod. Heat over medium high heat until it starts to boil.
Cover the pan and reduce the heat to medium low. Continue to simmer for 7-10 minutes until the cranberries begin to soften and pop and the liquid thickens. Remove the cranberry sauce from the heat.
Remove and discard the vanilla bean pod. Remove one cup of the cranberry sauce from the pan and set aside. Puree the remaining sauce. Add the reserved cranberry sauce back to the pan and stir. Allow the cranberry sauce to chill for 4-8 hours before serving. Sauce will continue to thicken as it cools.
64 kcal per serving
16 g per serving
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