Wisconsin's Beautiful Spiced Cranberry Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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! Ingredients:
1 lb cranberries (fresh or frozen) |
2 oranges, juice and zest of |
1 tablespoon anise seed, crushed in a mortar & pestle |
1 3/4 cups sugar |
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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