This has been our family's favorite cranberry sauce for years. I found the recipe in Fine Cooking Magazine at least twenty years ago. We love the flavors of the cranberry infused with star anise and orange zest. The smell of it simmering on the stove means Thanksgiving to us. 

 

Yield 2½ cups

 

½ cup port

¾ cup sugar

2 whole star anise
½ cup water

Pinch of salt

12 oz. fresh cranberries

1 tsp orange zest

 

In a medium saucepan, combine the port, sugar, star anise, salt, and a ½ cup water. Heat the mixture on medium-high stirring to dissolve the sugar. As soon as the mixture reaches a boil, remove the pan from the heat, cover, and let stand for 20 minutes to infuse the star anise into the liquid. 

 

Rinse the cranberries in a colander, be sure to remove any stems and let it drain. 

 

Return the liquid to ta boil over medium-high heat and add the cranberries. When the mixture gets to a boil, reduce the heat to a low simmer and cook, occasionally stirring gently. 

 

Once most of the berries have popped and the sauce is slightly thickened, remove the pan from the heat. Discard the star anise. Stir in the orange zest and let the mixture cool to room temperature. 

 

If you are not using it right away, it will hold in the refrigerator for up to five days. You can serve the cranberry sauce at room temperature or cold. 

 

Just Salt It, and enjoy!