Chipotle Bourbon Cranberry Sauce

12 oz. package cranberries, fresh or frozen
2 cups apple juice or cider or wine, red or white
2 cinnamon sticks
4-6 star anise
1 cup dark brown sugar
2-3 canned chipotle chiles in adobo sauce
1/4 cup bourbon
Juice of 2 limes, or 1 orange

In a non-reactive saucepan, combine the cranberries, apple juice, cinnamon sticks and anise pods. If you’re unsure about how sweet the sauce will be, begin with 1/2 cup sugar, the rest may be added later to taste. Bring the berries to boiling then reduce to medium-low. The cranberries will cook completely in 20-30 minutes, bursting and turning deep red. In the last few minutes of cooking, taste for sugar and stir in more as desired. Remove from heat and allow to cool slightly.

To make mincing the chiles easier, cut on foil or parchment, and after scraping the chiles into the pot, discard the paper. For a milder smoky flavour, omit the chipotles and spoon some of the adobo sauce into the cranberries. Add the bourbon and lime or orange juice. They are ready to eat immediately but have a more complex flavour after several days, leaving the spices to add another layer of flavour.

Source of recipe: Glenys