Yield: 4 to 6 servings
1 cup freshly pressed apple cider
⅓ cup honey, preferably orange blossom
1 (12-ounce) bag fresh cranberries
2 tablespoons orange zest (yield from 2 large oranges), grated on a Microplane
1 small orange, peeled, seeded, and chopped roughly, juice reserved
1 cinnamon stick
½ teaspoon fresh ginger, peeled and grated on a Microplane before measuring
½ vanilla bean, seeds and pod: slice down the length of the pod, spread open, and scrape out the flesh by pressing with a butter knife or 1 teaspoon vanilla extract
Stir the apple cider, honey, cranberries, orange zest, chopped oranges and their juice, cinnamon stick, ginger, and vanilla bean seeds and pod in a medium saucepan over medium heat.
Cover the saucepan and simmer for 15 minutes, stirring occasionally until the cranberries burst.
Remove the saucepan from the heat and allow to cool slightly. Remove the cinnamon stick and vanilla bean pod.
Pour into a serving bowl. Any remaining sauce can be stored in the refrigerator for up to a week. Chances are there isn’t going to be any left, because this stuff goes fast.
Note: This recipe also works great with frozen cranberries.
Chef Nathan Lyon 