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Spiced Cranberries
These Spiced Cranberries feature fresh, tart cranberries, bits of apple, tangy orange juice, and just enough of our favorite spicy holiday spices. (Photo: Andria Dilling)
These Spiced Cranberries feature fresh, tart cranberries, bits of apple, tangy orange juice, and just enough of our favorite spicy holiday spices.
2 12-ounce bags fresh cranberries
2 large red apples, peeled, cored, and chopped into ¼-inch cubes
1 ½ tablespoons orange zest
1 cup freshly squeezed orange juice (from about 2 oranges)
½ teaspoon ground cardamom
2 cinnamon sticks
2 whole star anise
1 ½ cup sugar
½ teaspoon kosher salt
Place all the ingredients in a medium saucepan and bring to a boil. Lower the heat to medium-low, cover loosely, and cook for 10 minutes, or until the cranberries pop and the apples are softened. Let the cranberries cool, then remove the cinnamon stick and star anise. The cranberries will thicken as they cool, and then they will thicken more in the fridge. Store the cranberries in a sealed container in the fridge for up to 1 month.
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