Cranberry Sauce with Star Anise
This cranberry sauce recipe is scented with star anise, which has a dynamic flavor—earthy, spicy and sweet at the same time.
From EatingWell: November/December 2012
Yield: 4 cups
Active Time: 20
Total Time: 20
- 10 whole star anise (see Tip)
- 2 12-ounce bags cranberries, fresh or frozen (thawed)
- 1 1/3 cups sugar
- 2/3 cup water
- 2 teaspoons orange zest
- 2/3 cup orange juice, preferably fresh-squeezed
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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months. Equipment: Cheesecloth, kitchen string
- Tip: Look for the star-shaped anise pods in the bulk-spice sections of natural-foods stores, in Asian markets or online at penzeys.com.
Nutrition Per Serving: 89 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 0 g protein; 2 g fiber; 1 mg sodium; 58 mg potassium.
Nutrition Bonus: Vitamin C (18% daily value)
1 1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 other carbohydrate