Ingredientes para Cranberry Sauce With Zinfandel Star Anise And Black Pepper
- 12 ounces fresh cranberries
- Red Zinfandel Wine
- Balsamic Vinegar
- 2 cinnamon sticks
- Star Anise Pods
- Dark Brown Sugar
- Black Peppercorns
- Whole Cloves
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Como fazer Cranberry Sauce With Zinfandel Star Anise And Black Pepper
- Combine cranberries, Zinfandel wine, balsamic vinegar, cinnamon sticks, and star anise pods in a non-reactive saucepan.
- Add 1/2 cup of granulated sugar. (Taste and adjust sweetness later.)
- Place peppercorns and cloves in a tea ball or cheesecloth bag and add to the saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20-30 minutes, or until the cranberries burst and the sauce thickens. Stir occasionally.
- In the last few minutes of cooking, taste the sauce and add more sugar if needed.
- Remove from heat and let cool slightly.
- Remove the tea ball/cheesecloth bag with the spices.
- For a more intense Zinfandel flavor, stir in 1-2 tablespoons of additional wine.
- Taste and adjust sugar levels as needed.
- Once cooled, transfer the cranberry sauce to a clean jar. Refrigerate for at least 2 hours to allow flavors to meld. Will last indefinitely when refrigerated.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
988g
Fat
1g
Carbs
100g
