Ingredients:

  • 3/4 cup (150 grams) Granulated Sugar
  • 1/2 cup (120 ml) Water
  • 1/4 cup (60 ml) Fresh Orange Juice
  • 2 pieces Whole Star Anise
  • 1 large (3 inches) Cinnamon Stick
  • 1 tablespoon (15 ml) Pure Maple Syrup (Optional)
  • 12 ounces (340 grams) Fresh or Frozen Cranberries
  • 1 tablespoon Orange Zest (Zest of 1 medium orange)

Instructions:

  1. Combine the Liquids and Aromatics: In a medium saucepan, combine the granulated sugar, water, orange juice, star anise, and cinnamon stick.
  2. Dissolve the Sugar: Place the pan over medium-high heat. Stir gently until the sugar is completely dissolved and the mixture begins to bubble vigorously (a gentle boil). This should take 3-4 minutes.
  3. Reduce Heat: Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook for 5 minutes to allow the spices to bloom and infuse the liquid.
  4. Add the Berries: Tip the cranberries (fresh or frozen) into the simmering liquid.
  5. Simmer Until Popped: Bring the mixture back up to a gentle simmer. Cook, stirring occasionally, for 10 to 12 minutes. When about two-thirds of the berries have burst, turn the heat off. Do not overcook as the sauce thickens upon cooling.
  6. Remove Spices: Carefully use a spoon to retrieve and discard the cinnamon stick and the star anise pieces.
  7. Final Flavour Boost: Stir in the maple syrup (if using) and the fresh orange zest. The zest is added now to preserve its volatile oils and keep the flavor bright.
  8. Cooling: Pour the sauce into a non-reactive bowl or container. Let it cool completely at room temperature for about 30 minutes, stirring once halfway through.
  9. Chill: Cover the sauce and refrigerate for at least 2 hours, or ideally overnight. The sauce will thicken fully as it cools due to the natural pectin in the cranberries.
  10. Serve: Serve chilled or at room temperature alongside your holiday roast or cheeseboard.