PNW CRANBERRY SAUCE
This was originally named 'Cranberry sauce with Zinfandel, Star Anise and Black pepper' which didn't fit in the title box. I discovered that the flavors are very Pacific Northwest from the cranberries that are grown there to the star anise representing the Asian influence on foods there to the Zinfandel wine produced in the...
Provided by Beth Renzetti
Categories Fruit Sauces
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods.
- 2. 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.
- 3. Use a tea ball or cheesecloth bag to hold the peppercons and cloves. Add to the pot.
- 4. Bring the berries to boiling then reduce to medium-low. The cranberries will cook completely in 20-30 minutes, bursting and turning deep red.
- 5. In the last few minutes of cooking, taste for sugar and stir in more as desired. Remove from heat and allow to cool slightly.
- 6. Remove the spices sticks, pods and the peppercorns.
- 7. Add more wine for a more pronounced Zinfandel flavor. Adjust the sugar, to taste.
- 8. Store in a clean jar and it will last indefinitely refrigerated. But I'll bet it doesn't get uneaten that long. ;)
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