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Wisconsin's Beautiful Spiced Cranberry Sauce

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“The Queen of Thanksgiving ascends her throne in this recipe. Double or quadruple the recipe---because you'll want to eat a LOT of this! Thanks to Frances Bissell *Preserving Nature's Bounty* for this one!”
READY IN:
45mins
SERVES:
4
YIELD:
2 half-pint jars
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large sauce-pan, dump berries, orange juice & zest, crushed anise seeds (keep star anise pods whole); partially cover pan with lid.
  2. Cook gently until berries pop; stir in the sugar, and once dissolved, boil until about 200 degrees F. (10-15 minutes).
  3. Remove pan from heat, spoon into hot jars, seal with two-part lids; process in boiling-water bath 15 minutes (sea level).
  4. Label, store in cool dark place.
  5. OR for immediate use: skip the processing and keep in the fridge.
  6. SERVE with Thanksgiving dinner.

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