We made this recipe during last year's November cooking class. You'll never buy canned cranberry sauce again.
- ½ cup Ruby Port
- ¾ cup sugar
- 2 whole star anise
- pinch of salt
- ½ cup water
- 12 oz fresh or frozen cranberries
- 1 teaspoon orange zest, grated
In a medium saucepan combine port, sugar, star anise, salt, and water. Bring to a boil and cook until sugar is dissolved. Remove from heat and cover pan. Let it stand for 20 minutes to infuse the liquid with the star anise.
While the liquid is setting, pick through the cranberries and rinse them with water.
Reheat the saucepan to a boil and add cranberries. Simmer the mixture until berries pop open and the sauce has thickened- about 10 minutes. Remove from heat. Discard the star anise and stir in the orange zest. Cool sauce to room temperature. Makes 2 ½ cups.
This will keep in the refrigerator for a week.