Cranberry Sauce With Zinfandel Star Anise And Black Pepper Food

CRANBERRY SAUCE WITH ZINFANDEL, STAR ANISE AND BLACK PEPPER

Steps:

• 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.

PNW CRANBERRY SAUCE

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. ;)

SPICED CRANBERRY SAUCE WITH ZINFANDEL

Steps:

• Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

STAR ANISE CRANBERRY SAUCE

Steps:

• in a saucepan bring port, water, sugar, salt, and star anise to a boil, immediately remove from heat, cover, and let it stand for 20 minutes to infuse the flavors.
• return the liquid to a boil, add cranberries, return to boil, lower heat to simmer.
• cook for 8-10 minutes until cranberries pop and sauce thickens.
• remove star anise and stir in orange zest.
• cool.