Cranberry Sauce with Star Anise

November/December 2012

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This cranberry sauce recipe is scented with star anise, which has a dynamic flavor—earthy, spicy and sweet at the same time.

Cranberry Sauce with Star Anise

Makes: 4 cups

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  • 10 whole star anise (see Tip)
  • 2 12-ounce bags cranberries, fresh or frozen (thawed)
  • 1 1/3 cups sugar
  • 2/3 cup water
  • 2 teaspoons orange zest
  • 2/3 cup orange juice, preferably fresh-squeezed


  1. Place star anise in cheesecloth and tie into a bundle with a piece of kitchen string. Combine cranberries, sugar, water, orange zest and juice in a medium saucepan. Add the star anise bundle and bring to a boil over medium heat. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the cranberries have burst, 20 to 25 minutes. Remove star anise before serving. Serve warm or chilled.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months. Equipment: Cheesecloth, kitchen string
  • Tip: Look for the star-shaped anise pods in the bulk-spice sections of natural-foods stores, in Asian markets or online at


Per 1/4-cup serving: 89 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 17 g added sugars; 0 g protein; 2 g fiber; 1 mg sodium; 58 mg potassium.

Nutrition Bonus: Vitamin C (18% daily value)

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 fruit, 1 other carbohydrate

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