Cranberry Sauce with Orange and Spice

1 Cranberry-sauce-in-white-dish

Homemade cranberry sauce is so easy to make and it’s such a beautiful festive color to add to the holiday dinner table.

Cloves, allspice, cinnamon, and star anise spice up this cranberry sauce along with the wonderful flavor of orange zest.

It’s soooo good.

The deep rich color of cranberry sauce is so pretty that I like to decorate the table with it by serving it in different types of dishes depending on the table setting I use.

Below I also included some serving dish ideas that are my fave to use.

Happy Holidays to you and yours!

Let’s check out the ingredients.

Cranberry-sauce-with-orange-and-spice

Fresh cranberries, zest from an orange, sugar, water, star anise, whole cloves, cinnamon sticks, cheesecloth, cooking twine…

Whole-spice-for-cranberry-sauce

…and since I forgot to add them above, the whole allspice berries.

Here’s how to make it:

Cut a piece of cooking twine that’s about 5 inches long.  Set aside.

1-cut-cheese-cloth

Cut a piece of cheese cloth that’s about 5 inches by 5 inches.

2-add-cinnamon-sticks-to-cheesecloth

In the center, add the cinnamon sticks,

3-star-anise-on-cheesecloth

star anise,

5-add-whole-allspice-to-cheesecloth

whole allspice,

6-add-cloves-to-cheesecloth

and whole cloves.

7-spices-in-cheesecloth

Then,

8-cheesecloth-for-spice-sachet

gather all 4 sides of the cheesecloth together…

9-tie-cheesecloth-for-spice-sachet

10-tie-cheesecloth-for-spice-sachet

…and tie the string to make a sachet.

11-cut-string-on-cheesecloth

Cut off the excess pieces of string and set the sachet aside for a moment.

13-add-water-to-pan

Heat a medium size pan on medium heat.  Add the water,

14-add-sugar-to-pan

sugar,

15-add-the-spice-sachet-to-pan

16-add-the-spice-sachet-to-pan

and the sachet.  Stir.

17-boil-sugar-water-with-spice-sachet

When the water comes to a boil,

12-rinse-cranberries

18-add-the-cranberries-to-pan

add the cranberries and stir.

19-stir-cranberries-in-pan

Cook until the cranberries begin to pop (about 5 minutes).  Remove the pan from the heat….

20-add-orange-zest-to-cranberry-sauce

….then

21-add-orange-zest-to-cranberry-sauce

22-orange-zest-in-cranberries

….stir in the orange zest…

23-cranberry-sauce-in-pan

…and cool.  If you have the time, refrigerate 1 to 3 days before serving (with the spice sachet).

If not, let the cranberries cook a little bit longer until the desired consistency is reached (about 4 or 5 minutes).  Continuously stir as it’s cooking.  Stir in the orange zest and let cool.  Chill in the fridge.  Remove the spice sachet before serving.

Here are some serving dish ideas for this delicious cranberry sauce.

1.1-Cranberry-sauce-in-white-dish

Cranberries in white….

1.2-Cranberry-sauce-in-white-dish

….a white bowl really sets off the beautiful color of the cranberry sauce.

2-Cranberry-sauce-in-black-dish

Cranberries in black…black is such a nice contrast with dark red color.

3-Cranberry-sauce-in-candy-dish

How about a dish that sparkles like a glass candy dish….makes the cranberry sauce look so festive.

4-Cranberry-sauce-in-banana-split-dish

A banana split glass dish really shows off this pretty cranberry sauce…like it’s in a picture frame.

5-Cranberry-sauce-in-martini-glass

A martini glass adds height to the dinner table and accents the beautiful color of the cranberry sauce.

Happy Holidays and Enjoy!

Recipe adapted from Mom Parsons’ cranberries from the Los Angeles Times

Cranberry Sauce with Orange and Spice

Yield: Serves about 6 to 8

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes (plus 1 to 3 days chilling time if you have time; otherwise add about 4 more minutes to cooking time)

Ingredients:

½ teaspoon whole cloves
2 sticks cinnamon
½ teaspoon whole allspice berries
1 star anise
¾ cup water
1-1/2 cups sugar
1 bag of fresh cranberries (12 ounce bag)
Zest from 1 orange

Directions:

Cut a piece of cooking twine that’s about 5 inches long. Set aside. Cut a piece of cheese cloth that’s about 5 inches by 5 inches. In the center, add the cinnamon sticks, whole allspice, whole cloves, and star anise. Gather all 4 sides of the cheesecloth together and tie the string to make a sachet. Cut off the excess pieces of string and set aside for a moment.

Heat a medium size pan on medium heat. Add the water, sugar, and the sachet of spices. Stir. When the water comes to a boil, add the cranberries and stir. Cook until the cranberries begin to pop (about 5 minutes). Remove the pan from the heat, add the orange zest and cool.

If you have the time, refrigerate 1 to 3 days before serving. If not, let the cranberries cook a little longer until the desired consistency is reached (about 4 to 5 minutes). Continuously stir as it’s cooking. Stir in the orange zest and let cool. Chill in the fridge and remove the sachet before serving.

Mom Parsons' cranberries from the Los Angeles Times (with some small changes)

    Pin It

Leave a Comment