Ingredients:
•	24oz Whole Cranberries, Rinsed
•	1 1/2 Cups Sugar
•	1 Cup Freshly Squeezed Orange Juice (From About 3 Large Oranges)
•	1 TBSP Fresh Orange Zest
•	1 Whole Vanilla Bean (Can Substitute With Vanilla Extract Or Vanilla Paste)

Instructions: 
•	Rinse the cranberries, discard any bruised berries and stems.
•	Place cranberries to a large saucepan over low-medium heat, add the sugar and freshly squeezed orange juice and zest stir to combine.
•	Using a sharp knife carefully split the vanilla bean down the middle. Using the dull side of the knife (or tip of a spoon), scrape out the inside of the vanilla pod. 
•	Add the inside to your orange/cranberry mixture.  I also like adding the pod, but remove as soon as it's done cooking. 
•	Stir often until the sugar fully dissolves and the cranberries become quite tender and break down, about 15-20 minutes – they’ll take awhile at first, rest assured that they will burst and open. 
•	If the sauce is too thick when done, add a splash of fresh water or orange juice. The sauce will continue to thicken upon cooling. 
•	Once completely cooled, adjust the consistency if desired, by using a little more water and stirring well to combine.
•	Serve the sauce at room temperature. If the sauce was made ahead of time and refrigerated, it’s important to remember to let it stand for a few hours to come back to room temperature before serving.
Serves 6 - 8

COOK'S NOTES:
Note that traditional homemade cranberry sauce is thick and sauce-like and slightly jelled, while retaining some movement. Therefore, don’t over thin with water.
Note that if you accidentally thinned the sauce too much, simply put it back on the stove top and cook it down some more.
Cranberry sauce can be made up to 4 days ahead of time, covered and refrigerated. Let is stand for a few hours to come to room temperature before serving, stir well.
Recipe inspired by Chasing The Seasons