PNW Cranberry Sauce

Beth Renzetti


This was originally named 'Cranberry sauce with Zinfandel, Star Anise and Black pepper' which didn't fit in the title box. I discovered that the flavors are very Pacific Northwest from the cranberries that are grown there to the star anise representing the Asian influence on foods there to the Zinfandel wine produced in the area. Enjoy.

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10 Min
30 Min
Stove Top


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. ;)

About this Recipe

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #Holidays, #PNW