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Whole Berry Cranberry Sauce

It wouldn't be a proper turkey dinner without the cranberry sauce in most American homes. Although the canned version is perfectly acceptable, homemade cranberry sauce is so very simple to make. This recipe features both fresh and dried cranberries: the tart assertiveness of fresh berries is balanced by the sweet intensity of dried fruit, while the texture of the conserve benefits from a combination of soft fresh cranberries and chewy dried. The fragrance of orange marries beautifully with cranberry, so we've included it here to enliven the sauce. If you prefer, use lemon or ginger to perk up the flavor.

4 Servings


½ cup


1 cup

cranberry juice

Zest of 1 orange (removed in strips)


star anise pod

1 ½ cups

Earthbound Farm Organic Dried Cranberries

2 cups

(about 8 ounces) cranberries (fresh or frozen)

1 Tbsp

orange liqueur, such as Cointreau or Grand Marnier (or more to taste)


Place the sugar and juice in a medium saucepan and bring to a boil over high heat. Cook, stirring often, until the sugar dissolves.

Lower the heat to medium and add the strips of zest, star anise, and the dried and fresh cranberries. Cook, uncovered, until the berries soften and burst their skins, and the sauce thickens slightly, about 10 minutes. Remove from the heat and let cool.

Discard the zest and star anise. Stir in the orange liqueur. The sauce may be covered and refrigerated for up to 10 days.


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