Thanksgiving is not complete without some cranberry sauce. To add a nice modern twist I am adding in some orange zest and orange juice to create my Cranberry-Orange sauce.
- 1 pound fresh (or frozen) cranberries (450 g)
- 2/3 cup white sugar
- 1/2 cup orange juice
- 3 slices orange zest
- 1 cinnamon stick
- 1 star anise
- 1 oz. Triple Sec (or other orange liqueur) optional
Add the cranberries to a small pot over high heat followed by the sugar, orange juice, orange zest, cinnamon stick and star anise. Bring to a boil then reduce the heat to low.
Simmer for 20-30 minutes or until the cranberries have burst and the sauce has thickened.
Remove from the heat and add the Triple Sec to the pot. Stir to combine then remove the cinnamon stick and star anise.
Place in a serving bowl and serve warm. Enjoy!