Spice Whole Cranberry Sauce

Cooking the cranberries in a spiced syrup keeps them whole and give the sauce a more interesting texture. A touch of salt balances the sweetness of this condiment.Canadian Living Test Kitchen


2 servings


  • 1 navel orange
  • 1 cup gran. sugar
  • 1 cup dry red wine or apple cider
  • 1 stick cinnamon
  • 2 star anise, optional
  • 1/4 tsp ground cloves
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1 pkg fresh cranberries


  1. Peel rind (not including pith) off orange and cut into very thin strips, set aside.
  2. Squeeze orange juice into saucepan; add sugar, wine, cinnamon, star anise, cloves, salt and cayenne. Bring to boil over medium heat; boil until syrupy and reduced to about 1/4 cup. About 18 minutes
  3. Add cranberries and orange rind;simmer, stirring often,until cranberries are softened but still whole,about8minutes. Let cool. Refrigerate in an airtight container for up to 1 week.