Ingredients
Scale
- 12 oz fresh cranberries (frozen also works)
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 tablespoon orange zest
- 1 cinnamon stick
- 2 whole star anise
- 1 teaspoon pure vanilla extract
- Optional garnish: Fresh rosemary sprigs and extra orange curls
Instructions
- Rinse your fresh cranberries under cold water in a colander. Pick through them to remove any bruised or soft berries. Zest one large orange until you have a tablespoon of bright, fragrant zest, then juice the orange to get your half-cup of liquid. Set your spices aside so they are ready to drop into the pot.
- In a medium saucepan, combine the sugar, orange juice, and water over medium heat. Stir occasionally until the sugar completely dissolves and the liquid reaches a gentle boil. Add the cranberries, cinnamon stick, and star anise to the pot. Reduce the heat to low and let the mixture simmer for 10 to 12 minutes. You will hear the cranberries “pop” as they burst open—this is exactly what you want. The natural pectin in the berries will begin to thicken the liquid into a glossy sauce.
- Once the sauce has thickened and most of the berries have burst, remove the pan from the heat. Stir in the vanilla extract and the orange zest. Remove the cinnamon stick and star anise (or leave them in if you want a rustic look). Pour the sauce into a glass serving bowl or a decorative ramekin. Allow it to cool to room temperature before chilling it in the refrigerator. Just before serving at your Christmas party, garnish with a sprig of fresh rosemary and a few orange curls for that ultimate fancy finish.
- Cook Time: 20 minutes