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
- 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
- Peel rind (not including pith) off orange and cut into very thin strips, set aside.
- 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
- 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.