Ingredients

• 1 pound cranberries (about 4 cups), thawed if frozen
• 2 oranges
• 2 cups sugar
• 1 teaspoon ground coriander
• Kosher salt
• 1 teaspoon pure vanilla extract

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Instructions

1. Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
2. Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.
3. Photograph by Ryan Dausch