During the holiday season, every table needs a good homemade cranberry sauce. This truly is one of the best cranberry sauces we have ever made; it makes a big batch so you have enough for those leftovers!
Ingredients
- 100g granulated sugar
- 300g brown sugar
- 2-3 star anise pieces
- 5 whole cloves
- 2-3 cinnamon sticks
- 60g of cognac
- 150g of port
- 4 cups of cranberries
- 1 granny smith apple, peeled and cut into cubes
- zest of 1 orange
- juice of 2 large oranges
- pinch of salt and pepper
- Start by adding the sugars to a large saucepan over medium-low heat. After about 2 minutes add in the star anise, cinnamon sticks, and cloves. Stir until the sugar has dissolved slightly.
- Combine the port and cognac. Very slowly (and carefully) pour the mixture into the sugar, stirring constantly. This will be very hot, so be extra careful when doing this. You may find that the sugar clumps together, but keep mixing and it will eventually liquify.
- Once completely melted, take off the heat and add the cranberries, diced apple, juice of two oranges, and the zest of one orange. Stir everything together.
- Return to low heat and partially cover until the cranberries come to a bubble and slightly thicken. Remove from the heat and let cool. As the cranberries cool, it will thicken more.
