Whenever I think of cranberry sauce, I think of the gross stuff in the can some people serve. Sometimes they don’t even mash it up enough, and you can still see the ridges from can imprinted on it. I don’t even know how they call that stuff sauce. Its more like cranberry jelly or something. Its so gross, yet fascinating, like cheez whiz. Its fascinating, but I don’t want to put that stuff in my mouth. Thanksgiving is for eating real food, and good food. My friend Miki is wearing parachute pants to my Thanksgiving, and I think I am going to pick up a new pair of slacks in the maternity section of Target. So lets all go get our stomachs on and make real food and eat it, and make this Cinnamon and Star Anise infused Cranberry Sauce and put it on everything!
Cinnamon and Star Anise Infused Cranberry
Makes 1½ to 2 cups
1 (12 ounce) bag cranberries
2/3 cup sugar
1/3 cup maple syrup
1 orange zested and juiced
3 whole star anise
2 cinnamon sticks
1. Place all ingredients into a small saucepan and bring to a boil. Stir.
2. Once mixture has come to a boil, turn heat down to medium-low and simmer for 25 to 30 minutes or until the cranberries have cooked down and the sauce has thickened. Stir frequently.
2. Remove from heat and allow the cranberry sauce to cool. The sauce will thicken more as it cools. Serve as a condiment with your favorite thanksgiving dish.