Salads and Sides

Claudio Aprile's Cranberry Sauce

Chef Claudio Aprile prepares a tart sauce filled with aromatic spices to complement your holiday feast.


1 cup water
3 tbsp brown sugar
3 cups fresh cranberries
Zest of one orange

Spice Bag
3 small cinnamon sticks
4 cloves
4 cardamom pods, crushed to release seeds
3 star anise, whole
3 slices fresh ginger (skin can remain on)
2 oz of Bourbon (optional)
Kitchen String
Prep Time: 10 min
Total Time: 30 min


In a saucepan, add water and brown sugar.  Stir to combine.  Turn burner to medium-low heat and bring to a simmer.

Add fresh cranberries and the zest of one orange to pan.

While the cranberry mixture is simmering, make a spice bag in a piece of doubled-up cheesecloth.  Place cinnamon sticks, cloves, crushed cardamom pods, star anise and fresh ginger in the middle of the cheesecloth. Bring up the corners of the cloth and tie with kitchen string to form a bag around the spices.  Tie tightly so that the bag will not open.

Fully submerge the tied spice bag in the mixture. Add bourbon.

Reduce heat to low and let spice bag steep in the cranberry mixture for approximately 20 minutes or until cranberries start to break up, but some remain whole.  At this point, remove the bag from the sauce and discard.

Store cranberry sauce in a tightly sealed container, like a mason jar, for up to one month.