Cranberry Sauce is often overlooked and ignored. Perhaps most people are traumatized with the taste of canned Cranberry Sauce. Truth be said, there is nothing like homemade.
I love to eat it with the usual turkey, but it is also great for breakfast, on top of toast or oatmeal sprinkled with slivered almonds.
Here is the recipe:
Ingredients
2 whole star anise
2 cloves
1 cinnamon stick
2 teaspoons orange zest
1 ½ cups sugar (raw or refined, I like to use raw, or demerara to make it healthier)
2/3 cup water
2/3 orange juice, preferably freshly squeezed
24 oz fresh or thawed frozen cranberries
Method
- Gather star anise, cinnamon and cloves in a 4 inch square of cheesecloth and tie it into a sachet, or use a spice bag.
- In a medium sauce pot, over medium heat combine sugar, water, orange juice, and orange zest. Add sachet and cook, stirring until sugar has dissolved.
- Add cranberries and place a lid on top of pot. Let it cook until you hear the cranberries pop, approximately 10 minutes. Turn the heat down to low and taste it for sweetness. Add more sugar if you like. Let cook for another 10 to 15 minutes.
- Place it in a container and keep refrigerated until is time to serve. This sauce can be reheated. It freezes well and it lasts about 3 months in the freezer.
Bom Apetite!
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