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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quart 1034g Recipe makes 1 quart) The following items or measurements are not included below: 1/2 cup balsamic vinegar star anise pods 1 tablespoon black peppercorns |
||
| Calories 1409 | ||
| Calories from Fat 6 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 96mg | 4% | |
| Potassium 1067mg | 30% | |
| Total Carbohydrate 270.1g | 90% | |
| Dietary Fiber 16.2g | 64% | |
| Sugars 225.4g | ||
| Protein 1.8g | 3% | |
Menus using this recipe:
Cranberry sauce with Zinfandel, Star Anise and Black pepper
By: Elmotoo
Feb 5, 2003
1 quart
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
Directions
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.
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Featured Reviews for This Recipe
From: rosslare
On Jun 5, 2009
So decadent and unusual. I halved the wine and it still was rather runny up to until 45 minutes cooking. Great flavor.
From: woodland hues
On Dec 26, 2008
Outstanding..love the flavours, they are amazing! Substituted merlot also as we had no Zinfandel. Tucked star anise, peppercorns and cloves into my tea ball which hung on the side of the pot steeped in sauce. Reduced a bit longer than amount of time given as sauce seemed a bit thin, and it turned out perfectly well. I wanted to strain it and drink this, quite frankly! Thanks so much for your post.
From: Cookgirl
On Nov 28, 2004
After having let this marinate for almost 18 hours, I purposely waited until Thanksgivng meal to taste this sauce. What an experience! (I would strongly suggest that the star anise pods be added in with the peppercorns and whole cloves in a tea ball/cheesecloth. I could not find the star anise pods to remove them because they blended in so well with the cranberry sauce.)
From: KLHquilts
On Nov 10, 2007
Absolutely superb. I'm trying out different cranberry sauces in anticipation of the holidays, and this is by far the most elegant, interesting and delicious recipe I've found. And I bet it's even better if you follow the recipe! I had to substitute merlot for Zin (because it's what was on hand); what's worse, I didn't have whole spices, so I had to use powdered. It is absolutely amazing, and a definite keeper. Thanks for posting this!
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