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Photorecipe: Campari Cranberry Sauce

Dear Friends and Eaters,

I LOVE cranberry sauce! It reminds me of the lingonberry sauce I ate in Sweden. Why do I love it so much? It’s easy: it has the texture of jelly, yet it is tart and can be layered with so many other flavors. One of my favorite pairings is Campary and Grapefruit, because they both add to the zest and crispness of the sauce.  Adding Star anise lifts and refreshes the palate (but a little goes a long way). Be ready to eat the leftovers on toast in the morning because this sauce is perfectly paired with peanut or almond butter and a bit of coarse sea salt!

Campari Cranberry Sauce

  • 12oz. fresh cranberries
  • 1 stick of cinnamon
  • 3 pieces of star anise
  • 1 tbsp of grapefruit zest
  • 1/2 cup of grapefruit juice
  • 3 tbsp of Campari
  • 1/2 cup of brown sugar

Place all the ingredients in a pot over medium heat.  Cook the sauce uncovered until the cranberries have popped out of their skin and the sauce has the texture of warm jam. Remove the cinamon and star anise.  You can blend the sauce or leave it chunky for a heartier texture. I usually serve mine is a canning jar. Because really, why dirtying 2 dishes if you are using the leftovers as jelly?

Enjoy and happy Thanksgiving!