A Sunny Twist on Traditional Cranberry Sauce
In keeping with my Twisted Thanksgiving theme, I’m bringing you the perfect accompaniment for my Twisted Thanksgiving Turkey Wellington…a bright, citrusy cranberry sauce with a hint of warm spice. It will fill your kitchen with aroma that will knock your socks off (or your warm cozy slippers if you prefer).
A Twenty Minute Delight
You won’t believe how easy this sauce is. Just add sugar, orange juice, orange zest, a cinnamon stick and one star anise to a saucepan. Bring to a boil over medium high heat. Add cranberries (I used fresh but frozen will work as well) and bring back to a boil. Lower the heat to medium and cook on a slow boil until the berries burst…about ten minutes. Lower temp to medium low and simmer for another five minutes. Remove the pan from the heat and take out the cinnamon stick and star anise. Allow the sauce to cool to room temperature, then keep in the refrigerator until you are ready to serve.
Beautifully Dresses Up…Anything
That’s all there is to it. This sauce will stay good in the refrigerator for about two weeks (if you can keep it around that long!), and is also delicious on ice cream, cheesecake, chicken…and so much more! I’m sure you will find your favorite ways to use it as well. Let me know in the comments below what perfect canvas you would use for this sauce. And while you’re here, why don’t you subscribe to the site so you don’t miss any of this deliciousness?
And remember to add a Slice of Spice to your everyday –
Michele
Cranberry Orange Sauce
A bright, citrusy cranberry sauce with a hint of warm spices.
Ingredients
- 12 oz cranberries (fresh or frozen)
- 1 cup orange juice
- 1 cup sugar
- 1 orange - zested
- 1 cinnamon stick
- 1 whole star anise (optional)
Instructions
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Add sugar, orange juice, orange zest, cinnamon stick and star anise to a saucepan. Bring to a boil on medium-high heat, stirring frequently. Once boiling, add cranberries and lower heat to medium.
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Continue cooking at a slow boil until the berries burst (about 10 minutes). Lower temperature to medium low and simmer for five more minutes, then remove from heat.
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Remove cinnamon stick and star anise. Allow to cool to room temperature. Then store in refrigerator until ready to use.
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Will keep about two weeks in the refrigerator in a covered container.
