| Level: | Easy |
| Total: | 4 hr 23 min |
| Prep: | 10 min |
| Inactive: | 4 hr |
| Cook: | 13 min |
| Yield: | 7 1/2 cups |
Ingredients
- 3 cups sugar
- 1 1/2 cups water
- 2 vanilla beans, split lengthwise
- 1 orange, zested and juiced
- 3 (12-ounce) bags fresh or frozen cranberries
- Dash salt
- Freshly ground black pepper
- 3 tablespoons Dijon mustard
Instructions
- Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 195 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 44 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 48 mg |
Reviews
Best, easiest cranberry sauce. I’ve been making for years, always a hit!
This beats canned sauce any day!
I agree that the sugar needs to be cut way back. I used 2 1/2 cups. Dijon gives a good kick…..I just used Poupons. Why in the world does it say 4 hours of inactive prep time? Is that for chilling in frig?
I make this every year. I cut the entire recipe by half as you only need a 1/3 cup or so per serving. We tend to have about 10-12 at our dinner every year. It’s the only cranberry dressing that I will use! The dijon makes this dish hands down. I always make it the night before to let the ingredients do their magic overnight
This has become a yearly staple. As with pretty much everything, I reduce the amount of sugar. I suggest adding the dijon to taste. Also, I think Michael suggested adding a dash of balsamic when he did the show. Even if he didn’t, I do. It adds a nice Italian kick. I hope you all enjoy this as much as we do.
I made this to compliment my holiday ham – the musard really adds such a unique and savory taste sensation!! I only made 1/3 of the recipe since it makes a larger portion than I needed – but one addition I made was about 3/4 cup of finely diced fresh pineapple – a perfect ingredient to pair with a fine, smokey ham – – yum!!!!!!!!!!
I tried this today for a Thanksgiving luch at my work and I,m sure glad I tasted it first. It was so tart and the mustard was VERY strong. I had to trash the first round. I,m going to try it one more time whitout the mustard and see what happens.
Michael’s cranberry sauce has become a yearly family tradition in our family. I even pass it around to the neighood as gifts.
My mom took the rest of this recipe home with her, which is saying something because my mother hates leftovers. I think cranberry and orange is one of my all time favorite flavor combos, but I was intrigued with the idea of using dijon to offset the intense sweetness and it was wonderful. This is the first time I have ever made a fresh cranberry dish and I will definitely make this one again.
Wow, I was blown away by how sweet it was. If I did it again I would definately cut back on the sugar. I did not serve this dish.