Five-Spice Cranberry Sauce
The recipe that started my blog! Five-Spice Cranberries are everything that you're looking for in a holiday cranberry sauce: sweet and tart with toasty warm spices. A cinch to throw together and less than 15 minutes, start to finish. These are bonkers delicious served with gooey cheese and toasted baguette or with your Thanksgiving turkey or smeared on a leftover sandwich. Enjoy! xo
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Ingredients
- 1 cup (224 g) water
- 3/4 cup (165 g) light brown sugar (packed)
- 2/3 cup (149 g) Ruby Port
- 2/3 cup (85 g) dried tart cherries
- 12 ounces (340 g) fresh or frozen cranberries
- 1 tablespoon (13 g) fresh-squeezed orange juice (or tangerine)
- 1 tablespoon (2 g) orange zest (or tangerine)
- 1 tablespoon (13 g) red wine vinegar
- 1 teaspoon (2 g) five-spice powder
Instructions
- In a medium, heavy-bottomed saucepan, add the water, brown sugar, port and dried cherries over medium heat, stirring until the sugar is melted. Should take several minutes.
- Turn up to high and add in the fresh cranberries. Once boiling, reduce to medium heat and simmer for 10 minutes. I like it when some of the cranberries have popped, the liquid has reduced but most of the cranberries are whole. Reduce heat if it’s a rolling boil. Add in the orange juice and zest, vinegar and five spice.
- Pour into a heat-safe container to cool completely before storing in the fridge until ready to use.
Notes
The texture will be more textured if you cook it the minimal amount of time. If you'd like a more jammy cranberry sauce continue to cook the cranberries on low for an additional 5 to 10 minutes.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo