Cranberry Sauce With Zinfandel Star Anise And Black Pepper Recipe

This festive cranberry sauce recipe elevates the classic Thanksgiving side dish with a sophisticated twist! Zinfandel wine adds a rich, fruity depth, while star anise and black pepper provide warm, aromatic notes. Perfect for holiday gatherings or any occasion where you want a unique and flavorful cranberry sauce.

Prep Time 15 mins
Cook Time 45 mins
Calories 1555.5 kcal
Protein 7g
Rating 5.0 (5 Reviews)
Cranberry Sauce With Zinfandel Star Anise And Black Pepper 37

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Sauce With Zinfandel Star Anise And Black Pepper

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How to Make Cranberry Sauce With Zinfandel Star Anise And Black Pepper

  1. Combine cranberries, Zinfandel wine, balsamic vinegar, cinnamon sticks, and star anise pods in a non-reactive saucepan.
  2. Add 1/2 cup of granulated sugar. (Taste and adjust sweetness later.)
  3. Place peppercorns and cloves in a tea ball or cheesecloth bag and add to the saucepan.
  4. Bring the mixture to a boil over medium-high heat.
  5. Reduce heat to low, cover, and simmer for 20-30 minutes, or until the cranberries burst and the sauce thickens. Stir occasionally.
  6. In the last few minutes of cooking, taste the sauce and add more sugar if needed.
  7. Remove from heat and let cool slightly.
  8. Remove the tea ball/cheesecloth bag with the spices.
  9. For a more intense Zinfandel flavor, stir in 1-2 tablespoons of additional wine.
  10. Taste and adjust sugar levels as needed.
  11. 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

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