If you’re like me, you get a little overwhelmed with dishes like this during the holidays that have been “liquored up”. I have to admit something…I can only take so much of liquor-flavored anything…and only so much pumpkin spice anything. I know…I’m a disgrace.
So I have a recipe for you for a cranberry sauce that’s been spiced up a little bit. This was the recipe I made that got every person in my family eating cranberry sauce. Big feat.
- 4 tbs. sweet cream, salted butter
- ¼ C. light brown sugar
- 1 C. chopped pecans
- 12 oz. fresh, whole cranberries
- 1 C. water
- ½ C. light brown sugar
- 2 tbs. vanilla bean paste
- In a medium saucepan, melt the butter over medium-high heat until simmering and allow to brown lightly. Remove the pan from the heat.
- Immediately add the first ¼ cup of brown sugar and add the pecans to the butter. Stir the pecans, allowing the sugar and butter to caramelize the pecans.
- In a large saucepan, bring the water and ½ cup of brown sugar to a boil.
- Add the cranberries and bring to a boil once again.
- Allow the cranberries to simmer for about 10 minutes (when you start seeing the cranberries pop open) and add the vanilla bean paste.
- Remove the cranberries from the heat and add the pecans.
- Refrigerate until cool. Serve chilled.