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Saffie Farris
  • 6 cups cranberries
  • 2/3c sugar
  • 1/3 c orange juice
  • 1/3 c creme de cassis (black currant liqueur)
  • 1/4 cup maple syrup
  • 1 tablesppon orange zest
  • half a vanilla bean, split and scraped

Put the 1/2 the cranberries and all the other sutuff in a 4q sauce pan.  Bring to a boil and then reduce down to medium and cook until the cranberries have popped and broken down.  The juice will look syrupy.  Add the rest of the cranberries and cook until they pop.

Remove from heat and take out the vanilla bean and let cool.  If not serving, put in frig.  Can make ahead

NOTE:  Need to go to a good liquor store to find the black-currant liqueur.  It is good over ice cream and also straight up! 

Saffie Farris is the founder of She is an entrepreneur, sales and marketing specialist, wife, mom, dog mom, cooking enthusiast and SMU grad. - Contact Saffie at  
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