Cranberry sauce how to make it with my recipe easy. My cranberry sauce orange juice recipe with Orange, Clove, Star Anise, and Cinnamon. It is super tasty and ready in 25 minutes. Now we have finally made it to the pre-Christmas season. In Germany, all Christmas markets are open, everything is beautifully decorated and almost everywhere there are wonderful festive smells wafting toward you.
For me, this means more than anything else that it’s time for some of my favorite Christmas recipes. One of those delights is this delicious cranberry sauce. The sauce goes great with venison, turkey, duck, and goose, making it a true classic not only for Christmas but also for the Thanksgiving table. The fruity cranberry sauce is prepared in a short time and does not require many ingredients, so it can be prepared perfectly last minute.
Thanksgiving Classic – Cranberry Sauce with Orange, Clove, Star Anise and Cinnamon
The cranberry sauce has become a real classic for me at Christmastime because it goes perfectly with venison, turkey, duck, and goose – everything that I like to prepare in the wintertime. For me, these are real feasts and I love to prepare everything and then enjoy these delicacies with friends and family at the beautifully decorated table. In doing so, I like to serve my guests a selection of different side dishes and ways to fill their plates. I particularly like the combination of savory dishes and a fruity sauce, as it gives everything a little kick.
Cranberry sauce how to make
The cranberry sauce can almost be compared to chutney or relish in terms of consistency, it’s just more grippy than a liquid sauce or compote. The cranberry sauce can also be used wonderfully to refine a salad dressing or red cabbage and is therefore not only a great side dish, but also a little kitchen helper, and because I love to give away goodies, of course, a pretty little giveaway for a nice Thanksgiving or Christmas dinner.
My recipe tip for you
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Cranberries are hard to get fresh in Germany, the best chance to find them is in winter. For my sauce, I often resort to frozen berries and get great results. Best of all, you don’t even have to defrost the berries to make the sauce. Cranberries are very healthy and known as an absolute superfood due to their high antioxidant content, and also have lots of vitamins A and C. Raw, berries taste rather bitter and not so delicious. For my sauce, I cook the berries with some orange juice, anise, cloves, cinnamon, and brown sugar.
I hope you enjoy reading, strolling through, and trying out my cooking and baking recipes!
- 1 pot
- 1 strainer
- 1 paring knife
- 1 measuring cup
- 1 grater
- 380 g cranberries
- 1 organic orange zest
- 100 ml orange juice
- 50 ml port wine
- 1 star anise
- 2 cloves
- 1 cinnamon stick
- 125 g brown sugar
- Prepare all ingredients and already weigh or measure, if necessary. Wash the orange thoroughly under running water and dry, then grate about 1 tablespoon of the zest and set aside. Then squeeze the orange and collect the juice. If 100ml of juice does not come together, squeeze another orange if necessary or supplement with ready-made orange juice.
- Put the orange juice in a small saucepan with the sugar, cinnamon stick, cloves, star anise and orange peel and heat. Then add the cranberries and port wine and bring everything to a boil. 3.
- Reduce the temperature and simmer for about 15 minutes without a lid, stirring constantly. The sauce should have a creamy consistency. If the sauce is too thick, you can always dilute it with a little orange juice or water. The sauce is then seasoned with a little cinnamon powder.
- The finished sauce can be prepared in advance, it will keep for a few days in the refrigerator and can be easily frozen after cooling.