Perfect Cranberry Sauce
By Tested and perfected in the Sur la Table kitchen
Images
Ingredients
You can make this cranberry sauce up to 2 days ahead, cover, and store in the refrigerator. Let sauce come to room temperature before serving.
- 1 (12-ounce) package fresh or frozen cranberries
- The peel from 1 orange
- 2 cinnamon sticks
- 2-3 star anise pods
- 1 cup fresh orange juice
- 1 cup granulated sugar
- Sea salt and freshly ground black pepper
Procedure
To a medium saucepan set over medium-high heat, add all ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to simmer and cook, stirring occasionally, until sauce has thickened and reduced, about 10 minutes. Taste and adjust seasoning with salt and pepper. Cool sauce to room temperature and remove orange peel, cinnamon sticks, and star anise pods before serving.
Perfect Cranberry Sauce
By Tested and perfected in the Sur la Table kitchen
Ingredients
You can make this cranberry sauce up to 2 days ahead, cover, and store in the refrigerator. Let sauce come to room temperature before serving.
- 1 (12-ounce) package fresh or frozen cranberries
- The peel from 1 orange
- 2 cinnamon sticks
- 2-3 star anise pods
- 1 cup fresh orange juice
- 1 cup granulated sugar
- Sea salt and freshly ground black pepper
Procedure
To a medium saucepan set over medium-high heat, add all ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to simmer and cook, stirring occasionally, until sauce has thickened and reduced, about 10 minutes. Taste and adjust seasoning with salt and pepper. Cool sauce to room temperature and remove orange peel, cinnamon sticks, and star anise pods before serving.