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!
I thought I was going to love this. Truly like all the ingredients but in the end I'm not sure i would make this again.
Great recipe! My family loved the sauce. The texture was great, good amount of tartness and not too sweet or bitter. Couldn't find star anise, but I didn't miss it once I tasted the sauce. Very easy to make as well.
Loved it and followed the recipe... tangerines, too. I was surprised how it thickened up by morning. Delish. Next time will try it with Splenda and dial it back just a bit (Hubs isn't supposed to eat sugar). This was like thick, tangy candy.
Chef John, I did not reveal this is an EASY PEASY recipes per directions in the video. The poppin' berry was a great detail, reassuring me that all was right in the pan. And yes we did ENJOY. Thanks bunches.
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.
This was a huge hit, even with someone who doesn't like traditions messed with! I was sure he would turn his nose up and wonder where's the cranberry sauce, but he raved about this version. I didn't have a tangerine so I used orange juice and skipped the zest. My only criticism is that by the time the sauce cooked, I couldn't find the cloves to remove. No one else mentioned finding any but I did in a bite of intense clovey-ness. I think next time I may use ground clove to avoid that issue. But thanks Chef John for another fabulous recipe that's now a permanent addition to my holiday table!
* 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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