Cranberry Sauce with Cinnamon and Anise
Adding Sourness to Lighten Up A Heavy Meal
Thanksgiving is around the corner, and the indulgence of turkey, mashed potatoes, casseroles, butter… It’s all great, its delicious, but damn do we need some balance! I love the sour taste of cranberry sauce, and when paired with the heavy flavors of a typical thanksgiving dinner it really brightens up the meal!
The bright and sour flavors of orange and cranberries come together with the spicy notes of cinnamon and anise. Agh, let’s make this, it’s too good and too easy to pass up!
Cranberry Sauce With Cinnamon and Anise
- Medium Sauce Pan
- Wooden Spoon
- 12 oz Fresh or Frozen Cranberries
- 1/2 Cup Water
- 1 Cup Orange Juice
- 1 Cup Sugar
- 1/4 tspn Cinnamon
- 1 Star Anise
Total Time: 25 Minutes
- Blend half the cranberries with orange juice and water. If you prefer a chunkier consistency don’t blend.
- Mix all the ingredient except star anise in a medium sauce pot and simmer for about 10 minutes, crushing cranberries as they pop.
- Once the cranberries have been crushed, add the star anise and simmer until sauce has thickened, about 10 minutes.
Notes, Tips and Ideas!
Reserve 1/2 a cup of cranberry sauce and make these Cranberry Tartlets!
Use extra cranberry sauce to make a vinaigrette (Recipe Coming Soon!)
You can store this recipe in the fridge for a week! or freeze for 3-4 months. Make it ahead of time so you’re cooking less and enjoying more on Thanksgiving/Christmas Day!
GET CREATIVE! I LOOK FORWARD TO SEEING YOUR CREATIONS!
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