Cranberry Sauce with Star Anise


  • 10 whole star anise
  • 24 oz. of cranberries, fresh or frozen (thawed)
  • 1⅓ cups sugar
  • ⅔ cup water
  • 2 tsp. orange zest
  • ⅔ cup orange juice, preferably fresh-squeezed


  1. Place star anise in cheesecloth and tie into a bundle with a piece of kitchen string.
  2. Combine cranberries, sugar, water, orange zest and juice in a medium saucepan.
  3. Add the star anise bundle and bring to a boil over medium heat. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the cranberries have burst, 20 to 25 minutes.
  4. Remove star anise before serving. Serve warm or chilled.

MAKE AHEAD: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months.

TIP: Look for the star-shaped anise pods in the bulk-spice sections of natural-foods stores, in Asian markets or online at