Wednesday, November 27, 2013

Boozy Spiced Cranberry Sauce


While I prefer the fresh Cranberry-Clementine Relish, I know that some people prefer a cooked cranberry sauce. So, here's my solution for those folks...

 6 C fresh cranberries
3/4 C organic granulated sugar
2 C red wine
1 cinnamon stick
1 star anise
4 green cardamom pods

Place all of ingredients in a large, flat-bottom pan. bring to a boil, then reduce heat to a simmer. Cook until the cranberries have burst and cooked down to a jam-like consistency.

Before placing in a sterilized jar, remove the spices. Since this hasn't been processed, keep it in the fridge for up to a week.

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