Cranberry sauce
Prep Time
Cooking Mode
160 g (¾ cup) cup sugar
180 ml (¾ cup) cup water
3 long strips orange zest
60 ml (¼ cup) cup orange juice
1 small cinnamon stick
1 star anise
340 g (3 ¼ cup) cup fresh or thawed frozen cranberries
160 g (¾ cup) cup sugar
180 ml (¾ cup) cup water
3 long strips orange zest
60 ml (¼ cup) cup orange juice
1 small cinnamon stick
1 star anise
340 g (3 ¼ cup) cup fresh or thawed frozen cranberries
Directions
1In a pot, combine the sugar, water, orange zest and juice, spices and half of the cranberries. Bring to a boil. Simmer for 5 minutes or until the cranberries have burst.
2Add the remaining cranberries and cook for another 5 minutes or until they begin to burst. Transfer into a bowl. Let cool. Cover and refrigerate for 1 hour. Remove and compost the cinnamon stick and star anise. Serve cold or at room temperature. The cranberry sauce will keep for 1 week in the refrigerator.
3The cranberries are cooked in two batches to give the sauce a more interesting texture; the first batch will be completely puréed while the second batch will remain in pieces.
Tips
1
The cranberries are cooked in two batches to give the sauce a more interesting texture; the first batch will be completely puréed while the second batch will remain in pieces.
Disclaimer
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Personal Note
Personal Note