This recipe is based on Michael Chiarello’s recipe (LINK).  He recommended only making 2 days ahead but I make it several days before Thanksgiving (usually Sunday) and store in a vacuum sealed bag.

Ingredients

3 cups sugar
1 1/2 cups water
2 vanilla beans, split lengthwise
1 orange, zested and juiced
32 oz bag fresh cranberries (1 bag from Costco)
Salt
Freshly ground black pepper
3 tablespoons Dijon mustard

Directions

1. Dissolve the sugar in the water in a medium saucepan over medium heat.
2. Add vanilla beans and bring to a simmer.

3. Add the orange juice (about 1/2 cup) and cranberries, salt and freshly ground black pepper, to taste.

4. Simmer until cranberries begin to pop and become tender, about 7 to 10 minutes.

5. Remove from heat and crush some of the berries (about half) between the side of the pan and the back of a wooden spoon. This will make it more of a jelly+berries consistency rather than all nearly whole berries.

6. Stir in Dijon mustard.
7. Once cooled, stir in the orange zest.
8. Spoon into a FoodSaver bag and vacuum seal then refrigerate for up to several days. I make this recipe on Sunday or Monday before Thanksgiving.

9. Serve at room temperature (and remove the 4 halves of the vanilla beans). I like to the cranberries in a white dish (rather than a colored or clear dish) to make their color extra vibrant!