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Recipes

Fresh Cranberry Sauce

Bright, and tangy, this fresh cranberry sauce adds a vibrant touch to sweet dishes.

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I think the new harvest of cranberries announces the official beginning of the holiday season, at least in the United States. Fresh cranberries look very attractive, but they are way too tart and astringent to consume them raw. Cooked into sauces, drinks, pies, or muffins, cranberries brighten up every holiday table. Fresh Cranberry Sauce is an attractive topping for many sweet dishes—cakes, muffins, French toast, pancakes, pies, and even roasted sweet potatoes. Keep in mind that this sauce thickens as it cools, so add a little warm water before serving to adjust it to pourable consistency.

YIELDS: ⅔ cup | PREP: 2 minutes | COOK & FINISH: 15 minutes | Gluten Free, Dairy Free

Ingredients
  • 1¾ cup (6 oz) fresh cranberries, rinsed and drained
  • ⅓ cup raw cane sugar or maple syrup
  • ½ cup water
  • 1 whole star anise
  • ½-inch cinnamon stick
  • ¼ teaspoon dried ginger powder
  • ¼ teaspoon fresh orange zest
  • 1 teaspoon arrowroot powder
  • ¼ teaspoon vanilla extract
Instructions

1. In a small saucepan, combine the cranberries, sugar, water, star anise, cinnamon stick, ginger, and orange zest. Bring to a boil over medium heat, then reduce to low and simmer uncovered for 10 minutes, stirring frequently. The cranberries will pop and become soft and mushy.

2. While the cranberries are cooking, in a small cup, mix the arrowroot powder with 2 tablespoons of water. Add to the cooked cranberries, and continue to simmer, stirring constantly, until the mixture slightly thickens, about 1 minute.

3. Turn off the heat and stir in the vanilla. While the sauce is still hot, push it through a mesh strainer, using a wooden spoon to mash, press, and extract as much liquid as possible. As the strained sauce is cooling, keep whisking it occasionally to prevent clumping.

4. Serve warm or at room temperature. Refrigerate in a closed container and store for up to 1 week.

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