Cranberry Sauce (Thanksgiving — Fresh vs. Canned)

Ingredients

• 340g fresh cranberries (or frozen, thawed)
• 250g caster sugar
• 120ml water
• 1 cinnamon stick (Ceylon, 3 inches)
• 3 whole cloves
• 1 star anise
• Zest of 1 orange
• 15ml Grand Marnier (optional)
• Pinch sea salt

Method

1. 1
   Combine water, sugar, cinnamon, cloves, star anise, and orange zest in heavy saucepan; bring to boil.
2. 2
   Add cranberries; reduce to simmer and cook uncovered 12–14 minutes, stirring occasionally.
3. 3
   When berries begin to split and sauce thickens to jam consistency, remove from heat.
4. 4
   Stir in Grand Marnier and salt; discard whole spices.
5. 5
   Cool to room temperature; sauce will set as it cools. Serve warm or at room temperature.