Cranberry sauce is a must-have, classic holiday side dish. Sweet orange and pear are perfect partners to the tart cranberries. The orange marmalade intensifies the citrus flavor, the vanilla adds a subtle aroma, and the star anise will have people asking "what is that?"
Ingredients
- orange juice: 0.5 cup
- cranberry juice: 0.5 cup
- white sugar: 0.33333 cup
- cranberries: 1 pack (12 ounce pack, fresh)
- medium pear - peeled, cored, and: 1 piece (diced)
- orange zest: 2 Tbsp (grated)
- vanilla extract: 0.5 tsp
- star anise: 1 piece
- pinch salt: 1 piece
- orange marmalade: 2 Tbsp
Metric Conversion
Stages of cooking
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Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
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Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
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Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.
