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#Recipe: Buttered Pecan Vanilla Cranberry Sauce

Posted Nov 20 2012 7:09pm

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. ;)

Recipe: Buttered Pecan Vanilla Cranberry Sauce

Recipe: Buttered Pecan Vanilla Cranberry Sauce


  • 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


  1. In a medium saucepan, melt the butter over medium-high heat until simmering and allow to brown lightly. Remove the pan from the heat.
  2. 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.
  3. In a large saucepan, bring the water and ½ cup of brown sugar to a boil.
  4. Add the cranberries and bring to a boil once again.
  5. Allow the cranberries to simmer for about 10 minutes (when you start seeing the cranberries pop open) and add the vanilla bean paste.
  6. Remove the cranberries from the heat and add the pecans.
  7. Refrigerate until cool. Serve chilled.
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