Cranberry Sauce With Zinfandel, Star Anise And Black Pepper

1. 1

   In a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods.

2. 2

   If you're unsure about how sweet the sauce will be, begin with 1/2 cup sugar.

3. 3

   The rest may be added later to taste.

4. 4

   Use a tea ball or cheesecloth bag to hold the peppercons and cloves.

5. 5

   Add to the pot.

6. 6

   Bring the berries to boiling then reduce to medium-low.

7. 7

   The cranberries will cook completely in 20-30 minutes, bursting and turning deep red.

8. 8

   In the last few minutes of cooking, taste for sugar and stir in more as desired.

9. 9

   Remove from heat and allow to cool slightly.

10. 10

    Remove the spices sticks, pods and the peppercorns.

11. 11

    Add more wine for a more pronounced Zinfandel taste if desired and adjust the sugar.

12. 12

    Store in a clean jar and it will last indefinitely refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.