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4 cups fresh or frozen cranberries
1½ cups maple syrup (or more to taste)
2 cinnamon sticks
1 star anise pod
½ tsp fresh grated nutmeg
1 tbsp vanilla extract or 1 split vanilla bean
• Rinse cranberries if fresh and add them to a saucepan. Cut the orange in half and squeeze juice into saucepan, catching any seeds. Add the squeezed out orange halves to the pan as well.
• Add everything else to pan and bring to a boil, then reduce heat to a simmer and cook for 10 minutes until a thick, jammy consistency is reached.
• Remove from heat and remove orange halves and whole spices.
• Pour cranberry sauce into a clean glass jar and let it cool to room temp. Then cover and refrigerate until ready to use. Will keep refrigerated for up to 2 weeks. Sauce may also be canned in a hot water bath for a shelf life of up to 1 year.