5 Spice Cranberry Sauce

5 Spice Cranberry Sauce

You either love it or hate it but you gotta have it on the table. My daughter created this cranberry sauce using a hint of Chinese Five Spice (combination of Chinese cinnamon, clove, star anise, fennel and peppercorns) and clementine zest. It smells exactly what the holidays should smell like, and it changed my opinion of the Thanksgiving staple. I was a former hater of the side and now I need it on my Turkey. Who even am I?

Scarlett’s 5 Spice Cranberry Sauce

This is not your canned cranberry sauce. And you may love the can but this simple take on a traditional cranberry side is worlds more delicious. Even the can was impressed.


  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup water
  • 4 cups fresh or frozen cranberries
  • 1/4 tsp clementine or orange zest
  • 1/8 tsp Chinese Five Spice


  • Place cranberries in a colander and rinse them.
  • Put the water and sugars in a medium saucepan over high heat and bring to a boil. Stir to dissolve the sugar.
  • Add the cranberries t o the pot and return to a boil. Lower the heat and simmer for 8 to 10 minutes, or until most of the cranberries have burst.
  • Stir in the zest and five spice.
  • Remove the pot from the heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. The cranberry sauce will continue to thicken as it cools. Serve.

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