search saves

Star Anise Spiced Cranberry Sauce W/ Ruby Port

Star Anise Spiced Cranberry Sauce W/ Ruby Port created by minkymorgan

Easy version of the Thanksgiving classic. The addition of cinnamon and star anise gives this relish a bit of excitement. This can be made up to a week ahead. From Whole Foods Market Holiday Recipes, 04. If not using the ruby port, increase water to 1 cup.

Ready In:
15mins
Yields:
Units:

ingredients

directions

  • In a small saucepan combine the sugar, water, port star anixe and cinnamon stick. Bring to a simmer over medium heat, stirring to dissolve sugar.
  • Add the cranberries and simmer, uncovered about 8-10 minutes.
  • Stir occasionally until most of the cranberries have burst.
  • Remove from heat, let cool slightly and stir in the lemon zest and juice and a pinch of salt.
  • Serve chilled or room temperature.
  • Remove the cinnamon stick and star anise just before serving.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Simply Chris
Contributor
@Simply Chris
Contributor
"Easy version of the Thanksgiving classic. The addition of cinnamon and star anise gives this relish a bit of excitement. This can be made up to a week ahead. From Whole Foods Market Holiday Recipes, 04. If not using the ruby port, increase water to 1 cup."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. minkymorgan
    Star Anise Spiced Cranberry Sauce W/ Ruby Port Created by minkymorgan
    Reply
  2. minkymorgan
    This was a hit with xmas dinner, though I altered things a little to make a larger amount. I used 3/4 cup sugar, 1 and a 1/3 cups of ruby port (but no water), 4 star anise, 1 cinnamon stick, juice of a lemon and it's zest, 2 cloves, 5 cups cranberrys and 3 cox apples peeled/cored and roughly chopped up to bulk it up. Also advise putting the spices in a large tea ball to make it practical to remove them later. The result was gorgeous! thanks!
    Reply
  3. dttownsend
    I couldn't find the star anise and so didn't use it. I also substituted the port for marsala. It turned out nice and thick and was a hit even with my husband's grandmother who made everything herself when she could.
    Reply
  4. Simply Chris
    Easy version of the Thanksgiving classic. The addition of cinnamon and star anise gives this relish a bit of excitement. This can be made up to a week ahead. From Whole Foods Market Holiday Recipes, 04. If not using the ruby port, increase water to 1 cup.
Advertisement