Holiday Recipe from Chef Doug: Cranberry Sauce

Hard to believe that Thanksgiving is next week! We raided Chef Doug’s kitchen for a recipe to share and he kindly offered up one of his favorites: cranberry sauce using Cranberry Bob’s berries! 
One of our favorite Vermont farmers is Cranberry Bob (Bob Lesnikoski) who owns and operates Vermont Cranberry Company. His farm in Fletcher is the only commercial cranberry farm in Vermont. To call Bob a cranberry farmer is a vast understatement of his abilities. We also buy buy from him wild mushrooms, ice wine vinegar and fish that he catches off the coast of New Hampshire. He has also built a new fish processing facility and a new barn within the past year, so he keeps very busy. Most cranberry farms operate in bogs that they flood to harvest the berries. Vermont Cranberry Company only floods their Cranberries after all the best ones have been hand picked. By doing this they can send the best berries out to market as fresh cranberries, he uses the rest for cranberry juice.
Here is a simple recipe for fresh cranberry sauce. You can make it and then let it cool in an empty tin can if you want that “classic” look at your holiday party.
Fresh Cranberry Sauce
1# fresh cranberries
1/2 cup maple syrup (more or less depending on your taste)
1/2 cup brown sugar
one fresh orange zested and juiced
1/4 tsp. ground cloves
1/4 tsp ground nutmeg
1 cinnamon stick
1 piece star anise
Simmer all ingredients together for about 15 min or until thick.
Cool over night.

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