Cranberry Sauce With Orange And Spice

• 2 sticks Cinnamon
• 1/2 teaspoons Allspice Berries
• 1/2 teaspoons Whole Cloves
• 1 whole Star Anise
• 3/4 cups Water
• 1-1/2 cup Sugar
• 12 ounces, weight Fresh Cranberries
• 1 Orange, Zest Only

1. Cut a piece of cooking twine about 5 inches long. Set aside. Cut a piece of cheese cloth about 5 inches by 5 inches. In the center, add the cinnamon, allspice, cloves, and star anise. Gather all 4 sides of the cheesecloth together and tie the string to make a sachet. Cut off the excess pieces of string and set aside for a moment.
2. Heat a medium size pan on medium heat. Add the water, sugar, the sachet, and stir. When the water comes to a boil, add the cranberries and stir. Cook until the cranberries begin to pop (about 5 minutes). Remove the pan from the heat, add the orange zest and cool.
3. If you have the time, refrigerate 1 to 3 days before serving. If not, let the cranberries cook a little longer until the desired consistency is reached (about 4 to 5 minutes). Continuously stir as it's cooking. Stir in the orange zest and let cool. Chill in the fridge and remove the sachet before serving.

cinnamon, allspice berries, whole cloves, anise, water, sugar, cranberries, orange

Taken from tastykitchen.com/recipes/holidays/cranberry-sauce-with-orange-and-spice/ (may not work)