Recipe by Chef John
"Homemade cranberry sauce is very easy and, as long as you sell it properly, your true motives (maximum love for minimum effort) will be our secret. By sell it, I mean tell all about your secret tangerine/cherry-spiked version sauce, and how involved it is to make. Of course, since it is a top-secret recipe, you'll not be able to give details, but you're sure they'll be blown away."
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1 (12 ounce) bag
whole star anise
This recipe is a keeper. Everyone loved it. I had a couple guest that said they did not like cranberries......but they loved it!
Very good! Even though I had to use ground cinnamon (I had ground up all my cin sticks previously) and used a few shakes of 5 spice (didn't have star anise) AND grated in fresh nutmeg vs cloves...this turned out really well. Only did half the recipe (for 2 of us). As good as it was then, I realized I had 1/2 C of crushed pineapple I wanted to use up so that got incorporated too. Also, did half sugar & 1/2 honey. If per chance you have leftovers, I used mine (about 2/3 C) for a sweet n sour sauce base (added water, then strained) and it was an interesting way to create something else from this. Probably would be good for a pork roast glaze also. Just some ideas. Thanks Chef John!
Made for Christmas dinner with ham - delicious, and did not change a thing! Next time would probably use only 3/4 c. sugar.
Great stuff! Easy to make and tasted awesome!
Tried this for the first time this weekend, and absolutely loved it. There were actually no leftovers, so am getting ready to make another batch. Wonderful balance of sweet, tart, citrus and zing (anise) at the end.
This is the BEST cranberry sauce I've ever had - and my cranberry addict husband agrees. He wants me to take it to every potluck I ever attend from now on and wants me to learn how to do canning so we can have it all the time (will I be getting a canning kit and book for Christmas?). I agree. The first time we had it was on Thanksgiving day - I served it warm and thought the flavors a bit too strong (he loved it). Friday we had leftovers and I tried it again - and I loved it. Today is Saturday and we ate the last of the cranberries - I am in love. Can't say enough. I think the flavors continued to meld together as time went on. Oh, and I dream of eating it on ice cream! Wow. Thank you for the recipe and the tutorial on the Roku channel (which is how I found it).
I just made three completely different cranberry sauces... this one won hands down and will surely be the one on the thanksgiving table this year!!
Sweet yet tart receipe. My kids even loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Tangerine Cherry Cranberry Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: < 1
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