Cranberry Sauce With Zinfandel, Star Anise And Black Pepper

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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

• 1 in a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods.
• 2 if you’re unsure about how sweet the sauce will be, begin with 1/2 cup sugar.
• 3 the rest may be added later to taste.
• 4 use a tea ball or cheesecloth bag to hold the peppercons and cloves.
• 5 add to the pot.
• 6 bring the berries to boiling then reduce to medium-low.
• 7 the cranberries will cook completely in 20-30 minutes, bursting and turning deep red.
• 8 in the last few minutes of cooking, taste for sugar and stir in more as desired.
• 9 remove from heat and allow to cool slightly.
• 10 remove the spices sticks, pods and the peppercorns.
• 11 add more wine for a more pronounced zinfandel taste if desired and adjust the sugar.
• 12 store in a clean jar and it will last indefinitely refrigerated.