Cranberries, fresh or frozen, cleaned (Airelles) 6 cups or 1 ½ lbs (1lt 470ml)
Granulated sugar 2/3 cup (150ml)
Orange juice (from 1 1/2 oranges) ¾ cup (180ml)
Crème de Cassis 1/3 cup (90ml)
Maple syrup ¼ cup (60ml)
Orange zest (from 1 orange) 1 Tbsp
Vanilla bean, split and scraped ½ each (or 1 tsp vanilla)
Put 3 cups of the cranberries and all the remaining ingredients in a saucepan. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy, 5 to 7 minutes. Stir in the remaining 3 cups cranberries and cook until these have popped 3 to 5 minutes more. Remove from the heat, discard the vanilla bean, and let cool to room temperature. Cover and refrigerate if not serving right away.
Option: The cranberry sauce can be made up to one week in advance and kept covered in the refrigerator. Return to room temperature before serving.
Recipe from L'Assiette de Paris