Ingredients:

  • 1 cup (200 g) Granulated Sugar
  • 1/2 cup (120 ml) Water
  • 1/4 cup (60 ml) Fresh Clementine Juice (about 1-2 small clementines)
  • 1 large Cinnamon Stick (8 cm)
  • 2 whole pods Star Anise
  • 1/4 teaspoon Fine Sea Salt
  • 12 ounces (340 g) Fresh Cranberries, rinsed
  • 1 teaspoon Fresh Clementine Zest

Instructions:

  1. Prep the Aromatics: Zest the clementine(s) and set the fine zest aside. Juice the fruit. Rinse the cranberries and discard any soft or bruised ones.
  2. Combine Syrup Ingredients: In a medium saucepan, combine the water, clementine juice, granulated sugar, salt, cinnamon stick, and star anise.
  3. Simmer: Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar is completely dissolved (about 2–3 minutes). This creates a light, aromatic syrup.
  4. Add Cranberries: Carefully pour the rinsed cranberries into the simmering syrup.
  5. Cook to Burst Point: Bring the mixture back to a gentle boil, then reduce the heat to maintain a lively simmer. Cook undisturbed for 10–12 minutes, listening for the 'pop' as the cranberry skins break.
  6. Visual Cue: Stir gently once or twice. The sauce is ready when about two-thirds of the berries have burst, and the mixture has noticeably thickened.
  7. Remove Spices and Finish: Remove the saucepan from the heat. Carefully fish out and discard the cinnamon stick and star anise pods.
  8. Stir in Zest: Stir in the reserved clementine zest. The residual heat will release the oils.
  9. Cool: Transfer the sauce to a heatproof bowl or storage container. Allow it to cool completely to room temperature before covering.
  10. Chill: Refrigerate for at least 2 hours. The sauce will continue to thicken significantly as it chills. Serve chilled or at room temperature.