Cranberry sauce with Zinfandel, Star Anise and Black pepper

Recipe by Elmotoo
READY IN: 45mins
YIELD: 1 quart




  • In a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods.
  • If you’re unsure about how sweet the sauce will be, begin with 1/2 cup sugar.
  • The rest may be added later to taste.
  • Use a tea ball or cheesecloth bag to hold the peppercons and cloves.
  • Add to the pot.
  • Bring the berries to boiling then reduce to medium-low.
  • The cranberries will cook completely in 20-30 minutes, bursting and turning deep red.
  • In the last few minutes of cooking, taste for sugar and stir in more as desired.
  • Remove from heat and allow to cool slightly.
  • Remove the spices sticks, pods and the peppercorns.
  • Add more wine for a more pronounced Zinfandel taste if desired and adjust the sugar.
  • Store in a clean jar and it will last indefinitely refrigerated.