Passion for Pork

Vanilla Cranberry Sauce

Vanilla Cranberry Sauce

Chef Doreen Prei
Edmonton Petroleum Club, Edmonton


  • 3 cups (750 mL) cranberries, fresh or frozen
  • 1 1/2 cup (335 mL) orange juice
  • 1/3 cup (85 mL) sugar
  • 1/2 tsp (2 mL) salt
  • 1 vanilla pod, split and seeds extracted
  • 1 cinnamon stick


Place all ingredients in a small pot and bring to a simmer on medium-high heat. Reduce to medium heat and let simmer for 20 minutes, stirring occasionally. After 20 minutes, take off of heat and remove the vanilla pod and cinnamon stick. The berries will break down on their own naturally, but for a smoother consistency, use an immersion blender to puree the mixture until it’s silky smooth. Alternatively, puree in batches in a blender or food processor.

Remove from heat and let cool slightly before storing in the refrigerator. Will keep for up to a week.

Total Time: 25 Minutes

Approximately 3 cups Servings

Tags: cranberry | Doreen Prei | sauce | vanilla |