Star Anise Cranberry Sauce Recipes

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CRANBERRY SAUCE WITH PORT & STAR ANISE



Cranberry sauce with port & star anise image

Star anise gives this classic sauce a really Christmassy flavour, and a contemporary update

Provided by Tony Tobin

Categories     Condiment, Dinner, Side dish

Time 30m

Number Of Ingredients 6

250g fresh or frozen cranberry
grated zest of 1 orange and the juice of 2 oranges
2 tbsp redcurrant jelly
150ml/¼ pint port
1 star anise
2 tbsp golden caster sugar , or more to taste

Steps:

  • Tip the cranberries into a saucepan, grate in the orange zest then squeeze in the juice. Add the redcurrant jelly, port and star anise and slowly bring to the simmer.
  • Cook gently over a low heat for about 15 minutes, stirring occasionally, until all the cranberries have burst and the sauce thickens and looks glossy. You want to end up with a saucy texture rather than a jammy one - you will find fresh cranberries thicken the sauce more readily whereas the frozen cranberries will take a little longer.
  • Stir in the sugar and taste. Chef Tony Tobin likes the sauce to have enough tartness to make you suck in your cheeks, but add more sugar if you prefer. Cool and then fish out the star anise. The sauce will keep in the fridge in a covered container for 1 week or for 2 months in the freezer.
  • To serve, take out of the fridge an hour or so before the meal so that it returns to room temperature, then spoon into a serving dish.

Nutrition Facts : Calories 51 calories, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber

STAR ANISE CRANBERRY SAUCE



star anise cranberry sauce image

Make and share this star anise cranberry sauce recipe from Food.com.

Provided by chia2160

Categories     Sauces

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 7

1/2 cup ruby port
1/2 cup water
3/4 cup sugar
12 ounces cranberries
2 whole star anise
1 teaspoon grated orange zest
1 pinch salt

Steps:

  • in a saucepan bring port, water, sugar, salt, and star anise to a boil, immediately remove from heat, cover, and let it stand for 20 minutes to infuse the flavors.
  • return the liquid to a boil, add cranberries, return to boil, lower heat to simmer.
  • cook for 8-10 minutes until cranberries pop and sauce thickens.
  • remove star anise and stir in orange zest.
  • cool.

CRANBERRY SAUCE WITH ZINFANDEL, STAR ANISE AND BLACK PEPPER



Cranberry sauce with Zinfandel, Star Anise and Black pepper image

Make and share this Cranberry sauce with Zinfandel, Star Anise and Black pepper recipe from Food.com.

Provided by Elmotoo

Categories     Sauces

Time 45m

Yield 1 quart

Number Of Ingredients 8

1 (12 ounce) package cranberries, fresh or frozen
2 cups red Zinfandel wine (more may be needed later)
1/2 cup balsamic vinegar
2 cinnamon sticks
4 -6 star anise pods (clusters)
1 cup dark brown sugar
1 tablespoon black peppercorns
1 teaspoon whole cloves

Steps:

  • In a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods.
  • If you're unsure about how sweet the sauce will be, begin with 1/2 cup sugar.
  • The rest may be added later to taste.
  • Use a tea ball or cheesecloth bag to hold the peppercons and cloves.
  • Add to the pot.
  • Bring the berries to boiling then reduce to medium-low.
  • The cranberries will cook completely in 20-30 minutes, bursting and turning deep red.
  • In the last few minutes of cooking, taste for sugar and stir in more as desired.
  • Remove from heat and allow to cool slightly.
  • Remove the spices sticks, pods and the peppercorns.
  • Add more wine for a more pronounced Zinfandel taste if desired and adjust the sugar.
  • Store in a clean jar and it will last indefinitely refrigerated.

STAR ANISE SPICED CRANBERRY SAUCE W/ RUBY PORT



Star Anise Spiced Cranberry Sauce W/ Ruby Port image

Easy version of the Thanksgiving classic. The addition of cinnamon and star anise gives this relish a bit of excitement. This can be made up to a week ahead. From Whole Foods Market Holiday Recipes, 04. If not using the ruby port, increase water to 1 cup.

Provided by Simply Chris

Categories     Vegan

Time 15m

Yield 2 cups

Number Of Ingredients 9

1 cup sugar
1/2 cup water
1/2 cup ruby port (optional)
2 star anise
1 cinnamon stick
3 cups fresh cranberries
1 teaspoon lemon zest
1 tablespoon lemon juice
1 pinch salt

Steps:

  • In a small saucepan combine the sugar, water, port star anixe and cinnamon stick. Bring to a simmer over medium heat, stirring to dissolve sugar.
  • Add the cranberries and simmer, uncovered about 8-10 minutes.
  • Stir occasionally until most of the cranberries have burst.
  • Remove from heat, let cool slightly and stir in the lemon zest and juice and a pinch of salt.
  • Serve chilled or room temperature.
  • Remove the cinnamon stick and star anise just before serving.

Nutrition Facts : Calories 454.9, Fat 0.2, Sodium 81.7, Carbohydrate 118.2, Fiber 6.7, Sugar 105.9, Protein 0.6

CANDIED ROAST HAM WITH CRANBERRY & STAR ANISE SAUCE



Candied roast ham with cranberry & star anise sauce image

Add a festive, sticky and zesty glaze to ham, then serve with a sharp cranberry sauce which cuts through the smoky meat

Provided by Tom Kerridge

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 4h10m

Number Of Ingredients 15

4kg smoked bone-in ham trimmed and skin left on
3 bay leaves
3 star anise
small pack thyme
1 tbsp white peppercorns
100ml white wine vinegar
pared zest 1 orange
200g demerara sugar
1 tbsp ground mace
175g clear honey
500ml ham stock (from the soaking liquid in step 1)
2 star anise
100g unsalted butter
50g fresh or frozen cranberries , chopped
zest and juice 0.5 orange

Steps:

  • Put the ham in a large, deep pan and cover with cold water. Bring to the boil and skim off any impurities. Add the bay leaves, star anise, thyme, peppercorns, white wine vinegar and orange zest. Simmer for 3 hrs, then turn off the heat and leave the ham to cool in the water.
  • Heat oven to 200C/180C fan/gas 6. Remove the ham from the pan, reserving the stock. Using a sharp knife, carefully cut away the skin, leaving a good layer of fat. Score the fat all over with as many long, fine cut marks as you can fit in. Mix the sugar and mace together. Put the ham in a large roasting tin and cover with half the mace-sugar mix, pressing it into the score marks. Drizzle over the honey, then press the rest of the mace and sugar on top. Roast in the oven for 30 mins, basting every 10 mins to form a dark caramel crust. Remove from the oven and rest for 30 mins.
  • To make the sauce, pour the ham stock through a fine sieve until you have 500ml. Pour into a medium saucepan, add the star anise and reduce until thick and glossy. Add the butter and reduce until it emulsifies and becomes a thick sauce. Remove from the heat, stir in the cranberries, orange zest and juice, and check the seasoning. Slice the ham into thick slices and spoon over the sauce.

Nutrition Facts : Calories 610 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 48 grams protein, Sodium 6.2 milligram of sodium

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