Recipe: Zesty cranberry sauce

For a locavore's Thanksgiving dinner, Sylvia Carter prepared

For a locavore's Thanksgiving dinner, Sylvia Carter prepared a cranberry sauce of cranberries and pears at Paumanok Vineyards in Aquebogue. (Nov. 3, 2009) (Credit: Newsday / Rebecca Cooney)

A side dish of cranberry sauce used apples and pears from Richters Orchard in Northport

If you are lucky enough to gather your own Long Island cranberries around Napeague or Manorville, use about 2 cups.


1 (12 ounce) package fresh cranberries
1 cup orange juice, preferably freshly squeezed
3/4 cup sugar
1 fresh apple, peeled, cored and diced
1 fresh pear, peeled, cored and diced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 piece star anise


1. In a saucepan combine cranberries, orange juice, sugar, apple, pear, salt, red pepper and star anise. Simmer for 15 to 20 minutes, until cranberries burst and all fruit is cooked.

2. Remove from heat, remove star anise with a spoon, and let cool. Makes about 8 servings.

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