All You Need
- 1 cup (250 mL) sugar
- 1 cup (250 mL) water
- 1 pkg (340 g) fresh cranberries, rinsed and drained
- 1/2 tsp (2 mL) Cinnamon Ground
- 1/2 tsp (2 mL) grated orange peel, (optional)
- 1/2 tsp (2 mL) Pure Vanilla Extract
Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.
Remove from heat. Stir in vanilla. Cool to room temperature. Cover.
Refrigerate until ready to serve.
Chef’s Tips • Make ahead: Cranberry sauce can be prepared up to 1 week ahead. Store in refrigerator. Stir before serving. • Gingered Orange Cranberry Sauce: Prepare as directed, using ½ tsp (2 mL) each Club House Ground Ginger and Club House Pure Orange Extract in place of the cinnamon, grated orange peel and vanilla.