Why You’ll Love This Recipe
This cranberry sauce goes beyond the simple, tart sauce you might be used to. The caramelized sugar combined with warming spices like star anise and cardamom creates a rich, deep flavor. The addition of tart apples helps balance the sweetness, while the ruby port and orange zest bring complexity and a hint of brightness. It’s the perfect contrast to savory dishes, and the best part is that you can prepare it a day ahead for even better flavor development.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 150g caster sugar
- 2 star anise
- 4 green cardamom pods, crushed
- 250g fresh cranberries
- 2 tart apples, peeled and chopped
- Sea salt and black pepper, to taste
- 60ml ruby port
- 1 orange, zested and juiced
Directions
- In a wide, heavy pan, add the sugar, star anise, and crushed cardamom. Melt over medium heat without stirring until the mixture turns amber in color.
- Add the cranberries, sea salt, and black pepper, stirring to coat the cranberries in the caramel.
- Stir in the chopped apples and cook for 3-4 minutes, allowing them to soften slightly.
- Pour in the ruby port and add the orange zest and juice.
- Let the mixture simmer for about 10 minutes, or until the sauce thickens to your desired consistency.
- Remove the spices (star anise and cardamom pods) and discard them.
- Serve the sauce warm, or allow it to cool and refrigerate for later use. It tastes even better once cooled and re-warmed.
Servings and Timing
- Servings: 6 servings
- Prep time: 5 minutes
- Cooking time: 15 minutes
- Calories: 159 kcal per serving
Storage/Reheating
Cranberry sauce can be made in advance and stored in the refrigerator for up to 3 days. For the best flavor, make it a day ahead and reheat it gently before serving. If you prefer, you can also serve it at room temperature, but reheating enhances the depth of flavor.
FAQs
1. How can I make this cranberry sauce less sweet?
If you prefer a less sweet cranberry sauce, reduce the amount of sugar or increase the amount of tart apples to balance out the sweetness.
2. Can I use dried cranberries instead of fresh?
Fresh cranberries are best for this recipe, as they provide the right balance of tartness. Dried cranberries won’t give the same texture or tartness in the sauce.
3. Can I freeze cranberry sauce?
Yes, cranberry sauce can be frozen for up to 3 months. Just be sure to store it in an airtight container. To serve, thaw it in the refrigerator and reheat gently.
4. What other spices can I use in this cranberry sauce?
You can experiment with spices like cinnamon, cloves, or nutmeg to add a different layer of flavor. Just be mindful of the quantities, as these spices can be more potent.
5. How do I prevent my cranberry sauce from becoming too thick?
If your cranberry sauce becomes too thick, simply add a bit of water or extra juice to loosen it up to your preferred consistency.
6. Can I leave out the cardamom?
If you don’t have cardamom, you can omit it or replace it with a pinch of cinnamon or allspice for a different flavor profile.
7. How can I make this cranberry sauce spicier?
To add some heat, you can include a small chopped chili or a pinch of cayenne pepper. Be cautious with the amount, as a little goes a long way.
8. Can I use a different type of sugar in this recipe?
You can use light brown sugar or dark brown sugar instead of caster sugar to add a slightly different flavor, though it may affect the color and richness of the sauce.
9. Do I need to remove the spices before serving?
Yes, you should remove the star anise and cardamom pods before serving. These spices are used for flavoring during the cooking process but are not meant to be eaten.
Conclusion
Cranberry Sauce Recipe is the perfect addition to your holiday spread. With its rich, caramelized base, spiced notes of star anise and cardamom, and a hint of orange zest, this sauce is sure to complement a wide range of dishes. By preparing it in advance and letting the flavors develop, you’ll have a delicious, homemade condiment ready for your festive meals.
Cranberry Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Simmer
- Cuisine: British
- Diet: Gluten Free
Description
A rich and flavorful cranberry sauce with caramelized sugar, warming spices, ruby port, and orange zest, perfect for holiday meals.
Ingredients
150g caster sugar
2 star anise
4 green cardamom pods, crushed
250g fresh cranberries
2 tart apples, peeled and chopped
Sea salt and black pepper, to taste
60ml ruby port
1 orange, zested and juiced
Instructions
- In a wide, heavy pan, add the sugar, star anise, and crushed cardamom. Melt over medium heat without stirring until the mixture turns amber in color.
- Add the cranberries, sea salt, and black pepper, stirring to coat the cranberries in the caramel.
- Stir in the chopped apples and cook for 3-4 minutes, allowing them to soften slightly.
- Pour in the ruby port and add the orange zest and juice.
- Let the mixture simmer for about 10 minutes, or until the sauce thickens to your desired consistency.
- Remove the spices (star anise and cardamom pods) and discard them.
- Serve the sauce warm, or allow it to cool and refrigerate for later use. It tastes even better once cooled and re-warmed.
Notes
If you prefer a non-alcoholic version, replace the ruby port with fruit juice like apple or cranberry juice.
To reduce sweetness, cut back on the sugar or increase the number of tart apples.
Feel free to experiment with other spices like cinnamon, cloves, or nutmeg.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
If the sauce becomes too thick, add a bit of water or extra juice to loosen it up.
Nutrition
- Serving Size: 1 serving
- Calories: 159 kcal
- Sugar: 34g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 1g
- Cholesterol: 0mg
