Cranberry Sauce With Zinfandel Star Anise And Black Pepper

In a non-reactive saucepan , combine the cranberries , wine , balsamic , cinnamon sticks and anise pods.

If youre unsure about how sweet the sauce will be , begin with 1 / 2 cup sugar.

The rest may be added later to taste.

Use a tea ball or cheesecloth bag to hold the peppercons and cloves.

Add to the pot.

Bring the berries to boiling then reduce to medium-low.

The cranberries will cook completely in 20-30 minutes , bursting and turning deep red.

In the last few minutes of cooking , taste for sugar and stir in more as desired.

Remove from heat and allow to cool slightly.

Remove the spices sticks , pods and the peppercorns.

Add more wine for a more pronounced zinfandel taste if desired and adjust the sugar.

Store in a clean jar and it will last indefinitely refrigerated.

cranberries, red zinfandel wine, balsamic vinegar, cinnamon sticks, star anise pods, dark brown sugar, black peppercorns, whole cloves