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Cranberry sauce with Zinfandel, Star Anise and Black pepper

Source of Recipe

Glenys


List of Ingredients

1 (12 ounce) package cranberries, fresh or frozen
2 cups red Zinfandel wine (more may be needed later)
1/2 cup balsamic vinegar
2 cinnamon sticks
4-6 star anise pods (clusters)
1 cup dark brown sugar
1 tablespoon black peppercorns
1 teaspoon whole cloves



Recipe

In a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods.
If you’re unsure about how sweet the sauce will be, begin with 1/2 cup sugar.
The rest may be added later to taste.
Use a tea ball or cheesecloth bag to hold the peppercons and cloves.
Add to the pot.
Bring the berries to boiling then reduce to medium-low.
The cranberries will cook completely in 20-30 minutes, bursting and turning deep red.
In the last few minutes of cooking, taste for sugar and stir in more as desired.
Remove from heat and allow to cool slightly.
Remove the spices sticks, pods and the peppercorns.
Add more wine for a more pronounced Zinfandel taste if desired and adjust the sugar.
Store in a clean jar and it will last indefinitely refrigerated.