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A white bowl filled with spiced cranberry sauce next to a bowl of cranberries and spices.

Spiced Cranberry Sauce (Star Anise, Cinnamon & Ginger) – Easy Holiday Side

By Natalie Marble
Glossy spiced cranberry sauce with star anise, cinnamon, cardamom, and ginger. Quick stovetop method with make-ahead and storage tips.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 177 kcal

Ingredients
  

  • 2 tbsp Olive oil
  • 1/2 cup Dark brown sugar (3/4 cup if you like sweeter)
  • 1 Whole cinnamon stick
  • 3 Star anise pods
  • 5 Green cardamom pods (lightly cracked)
  • 1 inch Fresh ginger (cut into thin slices)
  • 12 oz Fresh cranberries
  • 1/2 cup Water
  • 1/4 cup Grand Marnier (or substitute fresh orange juice)
  • 1 pinch Kosher salt
  • 1 tsp Orange zest

Instructions
 

  • Bloom the spices: In a saucepan over medium heat, add the olive oil, 1 tablespoon of the brown sugar, cinnamon stick, star anise, cardamom, and fresh ginger slices and cook until fragrant 1 ½ - 2 minutes. It is important not to over-cook at this stage or the spices can turn bitter.
  • Add the rest of the ingredients: Add the water, cranberries, dark brown sugar, Grand Marnier (or orange juice), and a pinch of salt.
  • Simmer: Cook everything at a medium simmer for about 10–12 min until most berries pop and sauce looks syrupy. It may look like too much liquid, but it will set as the cranberries cook and release their pectin.
  • Remove spices: When the cranberries are done, turn off the heat and remove all of the spices. Let the sauce sit for 10-15 minutes before serving.

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Notes

  • Remove the whole spices on time (bitterness insurance). Whole spices are powerful. They keep extracting flavor, but will eventually become bitter if left in too long. At about 10 minutes, or when you have decided to remove your pan from the heat, use tongs to fish out the cinnamon, star anise, and cardamom. Ginger slices can stay or go; removing them gives you a gentler heat.
    Why it matters: You want clean, warm spice flavor that’s complementary but not competing.
  • Balance the sweet/tart (tiny fixes, big payoff). Cranberries are punchy. You’re in charge of where the sweetness lands. Taste off heat. If it’s too tart, stir in 1–2 Tbsp sugar or maple syrup, then taste again. If it’s too sweet, add 1–2 tsp lemon juice or a splash of orange juice. If it’s too thick, loosen with 1–2 Tbsp water or juice, and if too thin, simmer 1–3 minutes more.
    Why it matters: Small, measured adjustments keep the sauce bright and balanced - no guessing, no rescues later.

Nutrition

Calories: 177kcalCarbohydrates: 30gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 15mgPotassium: 107mgFiber: 3gSugar: 23gVitamin A: 39IUVitamin C: 9mgCalcium: 37mgIron: 1mg
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