Ingredients
1
vanilla bean, halved lengthwise
1
(12-oz) bag fresh or unthawed frozen cranberries (3 1/2 cups)
1/2
cup fresh orange juice
Special equipment: a food mill fitted with fine disk
Directions
1.
Scrape vanilla seeds from pod into a 2-quart heavy saucepan. Add pod and remaining ingredients and bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until thick, about 20 minutes (jam will continue to thicken as it cools).
2.
Purée jam in food mill set over a bowl, discarding skins and pod. Cool, stirring occasionally.
4.
Jam can be made 4 days ahead of assembling trifle and chilled, covered.
New-York Restaurants
