Star Anise Cranberry Sauce Food

CRANBERRY SAUCE WITH PORT & STAR ANISE

Steps:

• Tip the cranberries into a saucepan, grate in the orange zest then squeeze in the juice. Add the redcurrant jelly, port and star anise and slowly bring to the simmer.
• Cook gently over a low heat for about 15 minutes, stirring occasionally, until all the cranberries have burst and the sauce thickens and looks glossy. You want to end up with a saucy texture rather than a jammy one - you will find fresh cranberries thicken the sauce more readily whereas the frozen cranberries will take a little longer.
• Stir in the sugar and taste. Chef Tony Tobin likes the sauce to have enough tartness to make you suck in your cheeks, but add more sugar if you prefer. Cool and then fish out the star anise. The sauce will keep in the fridge in a covered container for 1 week or for 2 months in the freezer.
• To serve, take out of the fridge an hour or so before the meal so that it returns to room temperature, then spoon into a serving dish.

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.

CRANBERRY & RED WINE SAUCE

Steps:

• Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Bring to a simmer and cook until the liquid has reduced by half. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. Set aside to cool. Can be frozen or spoon into a jar and keep in the fridge for up to a week.

CANDIED ROAST HAM WITH CRANBERRY & STAR ANISE SAUCE

Steps:

• Put the ham in a large, deep pan and cover with cold water. Bring to the boil and skim off any impurities. Add the bay leaves, star anise, thyme, peppercorns, white wine vinegar and orange zest. Simmer for 3 hrs, then turn off the heat and leave the ham to cool in the water.
• Heat oven to 200C/180C fan/gas 6. Remove the ham from the pan, reserving the stock. Using a sharp knife, carefully cut away the skin, leaving a good layer of fat. Score the fat all over with as many long, fine cut marks as you can fit in. Mix the sugar and mace together. Put the ham in a large roasting tin and cover with half the mace-sugar mix, pressing it into the score marks. Drizzle over the honey, then press the rest of the mace and sugar on top. Roast in the oven for 30 mins, basting every 10 mins to form a dark caramel crust. Remove from the oven and rest for 30 mins.
• To make the sauce, pour the ham stock through a fine sieve until you have 500ml. Pour into a medium saucepan, add the star anise and reduce until thick and glossy. Add the butter and reduce until it emulsifies and becomes a thick sauce. Remove from the heat, stir in the cranberries, orange zest and juice, and check the seasoning. Slice the ham into thick slices and spoon over the sauce.

STAR ANISE SAUCE

Steps:

• In an oiled sautè skillet oiled with Canola oil& Sesame oil, add all the ingredients& bring to a boil.
• Reduce heat& simmer about 5 minutes.
• Check for seasoning.
• Bring to a boil again.
• Reduce heat& simmer another 10 minutes, stirring constantly until sauce somewhat thickens, almost like a syrup.
• Strain& use the sauce to cook over duck, chicken, pork chops or beef cubes.

STAR ANISE SPICED CRANBERRY SAUCE W/ RUBY PORT

Steps:

• 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.

PERSIMMON CRANBERRY SAUCE

Steps:

• Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
• Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

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.