Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Cranberries |
½ cup | Granulated sugar |
½ cup | Brown sugar |
\N \N | Juice of 2 oranges |
\N \N | Grated rind of 1 orange |
2 \N | Whole star anise |
1½ cup | Whipping cream |
\N \N | Orange rind for garnish |
\N \N | Mint sprigs for garnish |
(From "Gooey Desserts, the Joy of Decadence") Combine all ingredients except cream and garnishes in a saucepan.
Heat to a boil over medium heat, stirring now and then to prevent sticking. Reduce heat and simmer, uncovered, for 20 minutes. Chill.
Cranberry sauce may be stored in refrigerator as long as 1 week. Whip cream in a cold bowl with cold beaters, to stiff peaks. To make ahead, put cream into a cheesecloth-lined wire mesh strainer set over a bowl. Refrigerate, covered. May be prepared as much as 6 hours ahead of serving. To serve, fold ¾ cup of the chilled cranberry sauce, leaving streaks, into the whipped cream. Spoon into a stemmed serving dish. Garnish with orange rind and mint.