Fall Spice Cranberry Sauce
A true autumn-spiced staple of the Thanksgiving feast is this delicious cranberry concoction. It not only adds extra tart, sweet, and aromatic notes but it can take your meal to that next level if served chilled alongside your warm and succulent turkey. Now tell me if this sounds familiar: as your family’s just getting ready to serve the highly anticipated Thanksgiving dinner all that’s left is setting up the cranberry sauce. That means opening up some can and dumping a dark red goop into a serving dish. This fairly unattractive gelatinous mound is way too sweet, not particularly flavorful, and completely overpowers every bite even with the smallest amounts. I can relate to that experience which is why cranberry sauce has always been a bitter-sweet affair for me until a couple of years ago when I started making it fresh. Now you can put all of that suffering behind you by making this wonderful and tasty condiment. Don’t cheat yourself, treat yourself, and have a dope Thanksgiving!
- 12 oz (340 g) cranberries
- 1 orange, zest and juice
- 5 oz (148 ml) honey
- 1/2 stick of cinnamon
- 1 star anise
- 2 oz (59 ml) water
- 1 pinch of salt
- 1 pinch of chili flakes
- Place all of the ingredients in a sauce pan then over high heat bring them up to a boil.
- Once boiling turn the heat down to medium - medium low, add the cinnamon and star anise, then simmer for 15-20 minutes stirring occasionally. This should be a gentle simmer that cooks the cranberries until they become very soft.
- While simmering you can smash some of the cranberries for added texture.
- Once finished let the sauce cool down and remove the cinnamon and star anise. Finally either serve, chill before serving, or store in the fridge until ready.
- (optional) If you would like a smoother sauce go ahead and blend until the desired texture is achieved.