PNW Cranberry Sauce
Featured Pinch Tips Video
- package cranberries, fresh or frozen
- 2 c
- red zinfandel wine (more may be needed later)
- 1/2 c
- balsamic vinegar
- 2 stick
- star anise pods
- 1 c
- dark brown sugar
- 1 Tbsp
- black peppercorns
- 1 tsp
- whole cloves
1In a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods.
2If you’re unsure about how sweet the sauce will be, begin with 1/2 cup sugar. The rest may be added later to taste.
3Use a tea ball or cheesecloth bag to hold the peppercons and cloves. Add to the pot.
4Bring the berries to boiling then reduce to medium-low. The cranberries will cook completely in 20-30 minutes, bursting and turning deep red.
5In the last few minutes of cooking, taste for sugar and stir in more as desired. Remove from heat and allow to cool slightly.
6Remove the spices sticks, pods and the peppercorns.
7Add more wine for a more pronounced Zinfandel flavor. Adjust the sugar, to taste.
8Store in a clean jar and it will last indefinitely refrigerated. But I'll bet it doesn't get uneaten that long. ;)