How to Make Perfect Cranberry Sauce

by Amy Stafford on November 13, 2012

Here is my confession, I am not a fan of Cranberry Sauce, but my father, husband, son and friends love the stuff.  They all say that this is the best and I always get requests for the recipe.  I think the port and zest give it just enough zing.
  • 1/2 cup ruby port
  • 3/4 cup granulated sugar
  • 2 whole star anise
  • Pinch salt
  • 12 ounces fresh or frozen cranberries
  • 1 teaspoon finely grated orange zest

In a medium saucepan, combine the port, sugar, star anise, salt and 1/2 cup water.

Bring to a boil over medium-high heat, stirring to dissolve sugar.   As soon as it starts to boil, remove it from the heat, cover and let stand for 20 minutes to infuse the star anise into the liquid.

Pick through the cranberries for stems, rinse them well in a colander and drain.

Return the liquid to boil over medium high heat and add the cranberries.

When the mixture again returns to a boil, lower the heat to a simmer and cook, occasionally stirring gently, until most of the berries have popped open and the sauce thickens slightly.  8-10 minutes.

Discard star of anise.  Stir in zest and let sauce cool to room temperature.

 

How to Make Perfect Cranberry Sauce
 
 
Ingredients
  • ½ cup ruby port
  • ¾ cup granulated sugar
  • 2 whole star anise
  • Pinch salt
  • 12 ounces fresh or frozen cranberries
  • 1 teaspoon finely grated orange zest
Instructions
  1. In a medium saucepan, combine the port, sugar, star anise, salt and ½ cup water.
  2. Bring to a boil over medium-high heat, stirring to dissolve sugar. As soon as it starts to boil, remove it from the heat, cover and let stand for 20 minutes to infuse the star anise into the liquid.
  3. Pick through the cramberries fro stems, rinse them well in a colander and drain.
  4. Return the liquid to boil over medium high heat and add the cranberries. When the mixture again returns to a boil, lower the heat to a simmer and cook, occasionally stirring gently, until most of the berries have popped open and the sauce thickens slightly. 8-10 minutes.
  5. Discard star of anise. Stir in zest and let sauce cool to room temperature.

 

 

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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 1 comment… read it below or add one }

Sue Gaviller November 16, 2012 at 8:40 pm

Amy Sue this cranberry sauce recipe sounds amazing! I’m not a fan of the stuff either but the addition of port and star anise I think would make it really yummy. And what a great way to use port! Not that I don’t like drinking it too – it’s too sweet for me to want more than an occasional small glass though, and once opened, ruby port should be consumed within a week (according to my sommelier hubby). Now if it were a great Pinot or Cab, well that’s another story.
Anyways, thanks for the great idea – now I know what to do with that half bottle of port that’s been sitting on my counter since last Sunday.
Cheers,
Sue

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