Spiced Orange­cran­berry Sauce

EatingWell - - FRESH | INK -

AC­TIVE: 20 min TO­TAL: 20 min

TO MAKE AHEAD: Re­frig­er­ate for up to 3 days.

EQUIP­MENT: Tea ball or cheese­cloth, kitchen string The lux­u­ri­ous, licorice-like aroma of star anise gives this sauce from José An­drés its spe­cialoc­ca­sion feel. Don’t think of it as just a com­pan­ion for turkey—it’ll dress up a hum­ble sand­wich and makes an out­stand­ing top­ping for a wheel of Brie. (Photo: page 71.)

3 whole cloves

3 white pep­per­corns

1 whole all­spice berry

1 star anise

12 ounces cran­ber­ries, fresh or frozen

1/4 cup dry white wine

3/4 cup su­gar

1 tea­spoon grated or­ange zest

1. Place cloves, pep­per­corns, all­spice and star anise in a tea ball or tie into a bun­dle in a piece of cheese­cloth with kitchen string.

2. Com­bine cran­ber­ries and wine in a medium saucepan. Cook over medium heat un­til the cran­ber­ries are soft, 6 to 8 min­utes. Add the spice bun­dle, su­gar and or­ange zest. Cook, stir­ring oc­ca­sion­ally, the sauce starts to thicken, 5 to 7 min­utes. Re­move the spice bun­dle. Serve the sauce warm or chilled.

SERVES 12: 2 Tbsp. each

CAL 66 / FAT 0G (SAT 0G) / CHOL 0MG / CARBS 16G / TO­TAL SUG­ARS 14G (ADDED 13G) / PRO­TEIN 0G / FIBER 1G / SODIUM 1MG / POTAS­SIUM 27MG.

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