3 c sugar
1 1/2 c water
2 vanilla beans, split lengthwise
1 orange, zested and juiced
3 (12-oz) bags fresh or frozen cranberries
Freshly ground black pepper
3 T Dijon mustard
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.
Time: 20 minutes Makes: 7 c
This recipe came from Country Living magazine sometime in 2007. It yields a very fresh tasting cranberry sauce.