Ditch the canned cranberry sauce! Try out this delicious homemade cranberry sauce with star anise using fresh (or frozen) cranberries. The addition of sweet and spicy star anise balances the tartness of the fresh cranberries.
CRANBERRY SAUCE INGREDIENTS
- 10 whole star anise
- 24 oz. of cranberries, fresh or frozen (thawed)
- 1⅓ cups sugar
- ⅔ cup water
- 2 tsp. orange zest
- ⅔ cup orange juice, preferably fresh-squeezed
CRANBERRY SAUCE PREPARATION
- Place star anise in cheesecloth and tie into a bundle with a piece of kitchen string.
- Combine cranberries, sugar, water, orange zest and juice in a medium saucepan.
- Add the star anise bundle and bring to a boil over medium heat. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the cranberries have burst, 20 to 25 minutes.
- Remove star anise before serving. Serve warm or chilled.
MAKE AHEAD: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months.
TIP: Look for the star-shaped anise pods in the bulk-spice sections of natural-foods stores, in Asian markets or online at thespicehouse.com