The poor cranberry only gets it’s showtime during 2 months of the year!
And even then it seems to get a bad rap!
That’s probably because when most people think of cranberry sauce they think of that gelled blob that gets squished out of a can and sort of taunts everyone at the thanksgiving table!
Am I right!??
Not anymore! Let’s put that can where it belongs ~ in the recycle bin ~ and get to making a homemade cranberry sauce you will finally love!
Anise and cinnamon with a zest of orange really brings this compote over the top.
I do love making it with wine.
I have used both white and red in the past here, and love both equally!
So whatever you are drinking will be great in this recipe!
You can of course leave out the alcohol and replace it with more juice as the recipe is listed below.
If you are here just for the cheesecake~ FOLLOW ME HERE
- Fresh (Or Frozen) Cranberries 12 ounce Bag (336g)
- Granulated Sugar 1½ cup (300g)
- Cranberry Or Cherry Juice ½ cup (115g) (120ml)
- Red or White Wine OR Water ½ cup (115g) (120ml)
- Star Anise 4 pods (or 1 teaspoon ground anise)
- Cinnamon Whole Stick 1 (or 1 teaspoon ground cinnamon)
- Zest from 1 Orange
- Vanilla Bean 1
- In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
- Add the cranberries and then return to a boil.
- Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
- Discard the anise pods, vanilla bean pod and cinnamon sticks.
- *I didn't mention this on the video but I also squeeze in the juice of that orange!
- If you like your sauce pureed, then immediately pour into a sturdy blender or food processor and blend until puree.
- I prefer to keep my berries whole.
You may freeze cranberry sauce but it may separate upon thawing, you can rewarm to evaporate any excess water that may have formed during freezing