Buzz
Image: Christopher TestaniThere’s a deep sense of satisfaction in preparing cranberry sauce for Thanksgiving or any special meal. This quick and easy recipe doesn’t require fresh berries (though you could use them if you prefer!). Canned cranberry sauce works just as well. You’ll then elevate the flavor by adding a blend of spices and fresh orange segments. The juicy orange pieces make a delightful addition to this year’s cranberry sauce. Tip: placing the cloves, star anise, and cinnamon in a cheesecloth pouch keeps the powerful spices from becoming an unexpected bite in the sauce.
Ingredients List
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4 whole cloves
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3 star anise pods
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3 cinnamon sticks
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2 medium navel oranges
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2 14-ounce cans of whole-berry cranberry sauce
Instructions
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Place the spices on a small square of cheesecloth and gather the edges to form a pouch. Secure with twine.
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Zest one orange. Use a knife to peel away the skin and white pith from both oranges. Over a medium pot to catch the juices, cut the oranges into segments, dropping them into the pot and discarding the membranes.
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Add the cranberry sauce and the spice pouch to the pot. Bring to a simmer over medium heat. Lower the heat to medium-low and cook, stirring occasionally, for about 15 minutes, until the sauce thickens slightly.
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Remove the spice pouch. Stir in the zest. Serve warm or at room temperature.
Make Ahead Tips
Store in the refrigerator for up to 5 days. Serve at room temperature.
