| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 15 min |
| Inactive: | 3 hr |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound cranberries (about 4 cups), thawed if frozen
- 2 oranges
- 2 cups sugar
- 1 teaspoon ground coriander
- Kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 236 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 55 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 322 mg |
Reviews
So easy to make. Family loves it and we eat it frequently-excellent with ham. Great recipe!
I added the vanilla with everything else. I hope it still comes out right. First time maker here♀️
Can’t wait to see how it sets up, as I just finished the prep – but so easy and delicious flavors. Great recipe!
Delicious, will be making again!