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Cranberry sauce with Zinfandel, Star Anise and Black pepper

5.0(5)

Make and share this Cranberry sauce with Zinfandel, Star Anise and Black pepper recipe from Food.com.

by Elmotoo·published 2003-02-05

Sauces

Servings

1 quart

Total time

45 min

prep 15 min

Calories / serving

1556 kcal

Ingredients (8)

serves

Instructions (12 steps)

01In a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods.
02If you’re unsure about how sweet the sauce will be, begin with 1/2 cup sugar.
03The rest may be added later to taste.
04Use a tea ball or cheesecloth bag to hold the peppercons and cloves.
05Add to the pot.

06Bring the berries to boiling then reduce to medium-low.

07The cranberries will cook completely in 20-30 minutes, bursting and turning deep red.

08In the last few minutes of cooking, taste for sugar and stir in more as desired.

09Remove from heat and allow to cool slightly.

10Remove the spices sticks, pods and the peppercorns.

11Add more wine for a more pronounced Zinfandel taste if desired and adjust the sugar.

12Store in a clean jar and it will last indefinitely refrigerated.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.