If you’re a fan of Samin Nosrat you know that Acid is a key component to any meal or dish. That’s why cranberry sauce is essential at the Thanksgiving table. The sweet acidity of the cranberry sauce contrasts beautifully with the rich, warm and salty flavors of the turkey. I tend to crave a bit more flavor than just straightforward cranberries. That’s why I’m bringing you Cherry Vanilla Cranberry Sauce. With a less traditional pop of flavor, it pairs well with Turkey! File this one away for Christmas too, it goes with ham as well!
The Background
It is possible that cranberries were consumed at the first Thanksgiving. The Pilgrim colonizers would have been familiar with an english variety. Additionally, the Wampanoag people who attended the first Thanksgiving in 1621 also used the American version of the small berry. Cranberries have particular needs for cultivation. They are grown in the upper northeast of the United States. Cranberry sauce wasn’t widely distributed until it was production as a canned good, available throughout the US in 1941.
The Method
Cranberry sauce is a very easy recipe. There isn’t much of a trick to it, cranberries boil with water and sugar and presto! You’ve got cranberry sauce. My recipe for Cherry Vanilla Cranberry Sauce reduces the sugar a bit on account of adding cherry preserves. Feel free to adjust the sugar level to your liking!
If you like the sound of this Cherry Vanilla Cranberry Sauce please make it and let me know! If you like this sauce and you like brie cheese, do yourself a favor and save about a half cup of this (you can freeze it). I’ll be putting out a recipe that you won’t be able to resist! Check back here for more Thanksgiving recipes and holiday season recipes!
Cherry Vanilla Cranberry Sauce
Ingredients
- 12 oz fresh cranberries, rinsed
- 1/2 cup Sugar white granulated
- 3/4 cup cherry preserves
- 1 tsp vanilla extract
Instructions
- Place the cranberries in a medium pot with 1 cup of water and the sugar. Bring to a boil then reduce to a strong simmer. Stir occasionally.
- After about 8 minutes add in the cherry preserves and the vanilla extract, stir and bring back up to a simmer until slightly thickened.
- Cool at room temperature and store in an airtight container in the fridge until ready to serve. Can be served hot or cold.
I tried this recipe for Thanksgiving this year. Absolutely delicious – it stole the show! Will make again soon!