Cranberry Sauce with Zinfandel Star Anise and Black Pepper
Elevate your holiday table with this vibrant and aromatic Cranberry Sauce with Zinfandel, Star Anise, and Black Pepper. This recipe infuses classic cranberry flavors with a sophisticated twist, balancing the tartness of fresh cranberries with the deep, fruity notes of Zinfandel wine and the warm, spicy complexity of star anise and black pepper. Hints of orange zest and cinnamon add a festive brightness, while freshly squeezed orange juice ties it all together. Ready in just 25 minutes, this versatile sauce is perfect for pairing with roasted turkey, ham, or even drizzling over creamy cheeses as an appetizer. Impress your guests with this gourmet yet simple preparation that can be made ahead for stress-free entertaining.
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Recipe Information
Ingredients
- 12 ounces Fresh cranberries
- 1 cup Zinfandel wine
- 0.75 cup Granulated sugar
- 1 teaspoon Orange zest
- 0.25 cup Orange juice, freshly squeezed
- 2 pods Star anise
- 0.25 teaspoon Black pepper, freshly cracked
- 1 stick Cinnamon stick
- 0.125 teaspoon Salt
Instructions
Rinse the fresh cranberries thoroughly under cool running water and set them aside.
Combine the Zinfandel wine, granulated sugar, orange zest, orange juice, star anise, cinnamon stick, freshly cracked black pepper, and salt in a medium saucepan.
Place the saucepan over medium heat and stir occasionally until the sugar has completely dissolved, about 3-4 minutes.
Add the cranberries to the saucepan and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer the mixture, stirring occasionally.
Cook the cranberry sauce until most of the cranberries have burst and the mixture has thickened slightly, about 15-17 minutes. For a chunkier sauce, use a wooden spoon to lightly crush some of the cranberries against the side of the pan.
Once the sauce has reached your desired consistency, remove it from heat and discard the star anise and cinnamon stick.
Allow the cranberry sauce to cool to room temperature. It will thicken further as it cools.
Transfer the cranberry sauce to a serving dish or airtight container. Serve immediately or refrigerate for up to 5 days.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 28.6 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
