Port Wine Cranberry Sauce with Vanilla and Star Anise

Port Wine Cranberry Sauce with Vanilla and Star Anise

Fresh cranberries simmer in ruby port with vanilla bean and star anise until glossy and thick.

Total 2 hr 30 min Makes 16 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

This cranberry sauce swaps some of the usual water or orange juice for ruby port, lending a deep winey sweetness that pairs with warm notes of vanilla and star anise. The berries break down into a glossy, jammy sauce flecked with vanilla seeds, ideal alongside roast turkey, ham, or a cheese board. It keeps well in the refrigerator, making it a convenient make-ahead side for holiday meals.

Ingredients

  • 12 ounces fresh cranberries, rinsed and picked over
  • 3/4 cup ruby port wine
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 2 whole star anise pods
  • 1 strip orange zest, about 2 inches long
  • 1/8 teaspoon kosher salt

Method

  1. Combine the port, sugar, and water in a 6-quart saucepan over medium heat, stirring until the sugar dissolves.

  2. Add the cranberries, scraped vanilla seeds and pod, star anise, orange zest strip, and salt to the saucepan.

  3. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the cranberries burst and the sauce thickens to a jammy consistency.

  4. Remove the saucepan from the heat and fish out the vanilla pod, star anise, and orange zest strip with a fork or tongs.

  5. Let the sauce cool to room temperature in the saucepan; it will continue to thicken as it cools.

  6. Transfer the sauce to a jar or airtight container and refrigerate until fully chilled and set before serving.

Rate this recipe

★ 4.1 (1)

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    Port Wine Cranberry Sauce with Vanilla and Star Anise

    This cranberry sauce swaps some of the usual water or orange juice for ruby port, lending a deep winey sweetness that pairs with warm notes of vanilla and star anise. The berries break down into a glossy, jammy sauce flecked with vanilla seeds, ideal alongside roast turkey, ham, or a cheese board. It keeps well in the refrigerator, making it a convenient make-ahead side for holiday meals.

    2 hr 30 min 16 oz 95 cal

    Ingredients

    • 12 ounces fresh cranberries, rinsed and picked over
    • 3/4 cup ruby port wine
    • 3/4 cup granulated sugar
    • 1/4 cup water
    • 1 vanilla bean, split lengthwise and seeds scraped
    • 2 whole star anise pods
    • 1 strip orange zest, about 2 inches long
    • 1/8 teaspoon kosher salt

    Method

    1. 1

      Combine the port, sugar, and water in a 6-quart saucepan over medium heat, stirring until the sugar dissolves.

    2. 2

      Add the cranberries, scraped vanilla seeds and pod, star anise, orange zest strip, and salt to the saucepan.

    3. 3

      Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the cranberries burst and the sauce thickens to a jammy consistency.

    4. 4

      Remove the saucepan from the heat and fish out the vanilla pod, star anise, and orange zest strip with a fork or tongs.

    5. 5

      Let the sauce cool to room temperature in the saucepan; it will continue to thicken as it cools.

    6. 6

      Transfer the sauce to a jar or airtight container and refrigerate until fully chilled and set before serving.