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| Spiced Cranberry Sauce |
Ingredients
1/2 cup ruby port
3/4 cup granulated sugar
2 whole star anise
Pinch salt
12 oz. fresh or frozen cranberries
1 teaspoon finely grated orange zest
Method
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 the sugar. As
soon as the mixture reaches a boil, remove it from the heat, cover, and let stand for
20 minutes to infuse the star anise into the liquid. Meanwhile, pick through the
cranberries for stems, rinse them well in a colander, and let drain.
Return the liquid to a 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 has thickened slightly, 8 to 10 minutes. Discard the star anise. Stir in the
orange zest and let the sauce cool to room temperature. If not using the same day,
refrigerate for up to a week [return the sauce to room temperature before serving].
1/2 cup ruby port
3/4 cup granulated sugar
2 whole star anise
Pinch salt
12 oz. fresh or frozen cranberries
1 teaspoon finely grated orange zest
Method
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 the sugar. As
soon as the mixture reaches a boil, remove it from the heat, cover, and let stand for
20 minutes to infuse the star anise into the liquid. Meanwhile, pick through the
cranberries for stems, rinse them well in a colander, and let drain.
Return the liquid to a 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 has thickened slightly, 8 to 10 minutes. Discard the star anise. Stir in the
orange zest and let the sauce cool to room temperature. If not using the same day,
refrigerate for up to a week [return the sauce to room temperature before serving].
