5 Reviews of Cranberry sauce with Zinfandel, Star Anise and Black pepper

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: JeanMI

On Jun 20, 2003

This is really good!! Don't save it for just the Holidays! Try it! I always have some cranberries in the freezer for this recipe.

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!

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: 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.