Slow-Cooked Mulled Cranberry Sauce Recipe

Instructions

Combine all of the ingredients, except for the fresh cranberries, in a non-reactive 3 quart saucepan. Stir to dissolve the sugar.

Bring the liquid to a boil. Reduce the heat to a simmer until volume is reduced by half.

Add the fresh cranberries and the dried cherries. Continue to simmer until the berries change color and burst.

Remove the cranbery sauce from heat. Stir gently with a whisk to break up the berries.

Remove the cinnamon stick and the vanilla bean.

Let stand at room temperature until cool. Cover and refrigerate for 24 hours to allow the flavors to blend.

Condiment