Ruby Cranberry Vanilla Sauce

This is almost jam-like in consistency and has such a knock-out flavor from its simplicity. You can be versatile with flavorings (rum, brandy, vodka, lemon, lime, or orange peel) and this can be used to fill doughnuts, cupcakes, cookies, or heated and served over pound cakes or cheesecakes. ...It happens to marry well with French Toast and pancakes (gingerbread pancakes with warm maple syrup, a little whipped cream, a touch of orange zest, and mugs of hot cocoa creates a very beautiful sensation in our kitchen on cold Sunday mornings!)

• Ready In: 15 mins
• Yields: 1 1/2 cups

Ingredients

• 3  cups fresh cranberries
• 1  cup sugar
• 1⁄2 cup water
• 1 -2  teaspoon vanilla extract

Directions

1. Stir together the cranberries, sugar, and water in a 2-qt. saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil, 5-10 minutes.
2. Continue cooking, stirring often, until cranberries pop and mixture thickens enough to coat the back of a spoon, 3-4 minutes longer.
3. Remove pan from heat; cool 30 minutes.
4. Stir in the vanilla; transfer to a bowl, cover and refrigerate until ready to use.
5. Bring to room temperature before using, or if serving as a sauce, warm in the microwave for 1-2 minutes, stirring once, until desired consistency is reached.