Wisconsin's Beautiful Spiced Cranberry Sauce

The Queen of Thanksgiving ascends her throne in this recipe. Double or quadruple the recipe---because you'll want to eat a LOT of this! Thanks to Frances Bissell *Preserving Nature's Bounty* for this one!

• Ready In: 45 mins
• Serves: 4
• Yields: 2 half-pint jars

Ingredients

• 1  lb cranberries (fresh or frozen)
• 2  oranges, juice and zest of
• 1  tablespoon anise seed, crushed in a mortar & pestle
• 1 3⁄4 cups sugar

Directions

1. In a large sauce-pan, dump berries, orange juice & zest, crushed anise seeds (keep star anise pods whole); partially cover pan with lid.
2. Cook gently until berries pop; stir in the sugar, and once dissolved, boil until about 200 degrees F. (10-15 minutes).
3. Remove pan from heat, spoon into hot jars, seal with two-part lids; process in boiling-water bath 15 minutes (sea level).
4. Label, store in cool dark place.
5. OR for immediate use: skip the processing and keep in the fridge.
6. SERVE with Thanksgiving dinner.