Fresh cranberries simmer in white rum, vanilla, and sugar to make a rich and bold sauce. Slightly sweet and slightly tart this spirited cranberry sauce is perfect for a holiday table.
It is the final day of cranberry week and I saved one of my favorite cranberry sauce recipes for last.
Cranberry sauce is a holiday favorite, but have you tried it with rum and vanilla?! This cranberry sauce uses my favorite white rum and a bit of vanilla. I also like to use a little cinnamon and, of course, sugar. The sauce has a beautiful sweet and tangy flavor, but with a hint of cinnamon.
During the holidays, I like to switch my cranberry sauce flavors around, but this combination is always requested. I love to make cranberry sauce because it is so easy, and it can be made in advance, frozen, and thawed for the festivities. I also love to use my extra sauce for baking quick breads and muffins.It’s Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):
- Cranberry Apple Muffins from Hezzi-D’s Books and Cooks
- Cranberetto Sour from A Day in the Life on the Farm
- Cranberry Cornmeal Cookies from Savory Moments
- Cranberry Creme Brulee from The Redhead Baker
- Cranberry Buckle from Karen’s Kitchen Stories
- Cranberry Margaritas from Sweet Beginnings
- Cranberry Cheese Bites from Our Good Life
- Cranberry Moscow Mule from Caroline’s Cooking
- Cranberry Pecan Biscotti from The Freshman Cook
- Cranberry Syrup from Daily Dish Recipes
- Sparkling Cranberry Cocktail from Cookaholic Wife
- Vanilla Rum Cranberry Sauce from Cheese Curd In Paradise
What do you need to make Vanilla Rum Cranberry Sauce?
- Fresh Cranberries
- White Rum
- Ground Cinnamon
- Medium Sauce Pan
Frequently Asked Questions:
Can I use spiced rum?
Yes, but the flavor will be slightly different. I prefer the white rum, but dark rum work nicely with the ground cinnamon
My cranberries seem a little too watery- what should I do?
They are likely just fine. Let them chill in the fridge and they will thicken and set as they rest.
Can I use brown sugar?
Sure, it will add a slight caramelized flavor, but it is delicious.
I let the berries cook to long and the sauce is very thick- can I use it?
Yes, make sure it is not burned (you will be able to taste it) because if it is there is not a way I know to bring it back, and you may need to start over. If the sauce is just thick from extra simmer time it is just fine. You can add a little water to thin it if you like.
Looking for more delicious cranberry recipes?
Vanilla Rum Cranberry Sauce
- 12 oz fresh cranberries
- 3/4 cup sugar
- 1/2 cup white rum
- 1 tbsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup water
In a medium sauce pan, add cranberries, sugar, rum, vanilla, cinnamon, and water.
- Bring cranberry mixture to a low boil. Reduce heat and partially cover the top of the sauce pan. Lightly simmer for 15 minutes, stirring at the halfway point. Cranberry skins will pop and begin to form a sauce.
- Turn off the heat and allow the sauce to cool before transferring to a storage container. Cover and chill for 1 1/2 – 2 hours. The sauce will thicken as it cools.
The sauce can be made up to 2 weeks in advance and stored in a sealed container in the fridge