Cranberry Sauce

Most families have a set traditional Thanksgiving menu.  Everyone has their favorite dishes that are a must beyond the turkey, but turkey can get complicated too - brined, kosher, smoked, fried or roasted!  I believe adding or changing some of the side dishes keeps the Thanksgiving menu interesting and for a foodie, lots more fun.  And then, there is the cranberry sauce.  I have struggled with finding the "perfect" cranberry sauce, not too sweet and no nuts (suggests my husband).  It seems every Thanksgiving I have changed my cranberry sauce just a little and then of course, I forget how exactly I made it the Thanksgiving before and if it was a success.  This year I started testing cranberry sauce recipes early, as soon as the fresh cranberries appeared on the market.  A cranberry sauce from Thanksgivings past made with port was my starting point, I do remember that.  I also remember adding orange juice or orange rind in the past and receiving family member's approval.  Citrus is a nice refreshing touch with the bird. Experimenting and tweaking spices with wine pairings in mind and I have created my 2014 Thanksgiving Cranberry Sauce.  It may change next year, but I will know where to find it - ALWAYS RAVENOUS!
Just an added note ~ since I've made a few cranberry sauce batches, if you are lucky enough to have leftover cranberry sauce, a spoonful mixed into your Greek yogurt in the morning is a nice way to start your day....a few nuts for some is a nice addition too.

Recipe
Cranberry Sauce

Ingredients
1 cup Ruby Port
3/4 cup sugar
1/2 cup tangerine juice
12 oz. fresh cranberries
1 cinnamon stick
2 star of anise

Procedure
1.  In a medium saucepan combine all the ingredients except the cranberries.  Bring to a boil and then reduce to a low simmer for 4 minutes. 
2.  Add the cranberries and bring mixture to a boil and then lower heat and simmer for about 20 minutes.  Cool and then refrigerate.