Cranberry Rhubarb Sauce

by Barbara
https://myislandbistrokitchen.com/2019/06/20/cranberry-rhubarb-sauce/?doing_wp_cron=1668924012.6864991188049316406250

(Cranberry, Rhubarb )

Yield: 1⅔ Cups

Ingredients

⅔ C granulated sugar
⅓ C light brown sugar
1 C water minus 1 Tbsp
1½ C cranberries, fresh or frozen (6 oz)
¾ C rhubarb, chopped into ¼" chunks (3 oz)
2 Tbsp peeled apple, finely chopped
¼ C orange juice
1 Tbsp lime juice (optional)
¼ tsp cinnamon
⅛ tsp nutmeg
1/16; tsp ginger (use more)
2 tsp orange zest

Instructions

1. In medium-sized saucepan, over medium heat, bring sugars and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.
2. Add cranberries, rhubarb, apple, and orange and lime juices. Bring to a boil. Cook, uncovered, over medium-low heat, stirring periodically throughout the cooking process, for about 8 minutes. Add the spices and star anise pod. Increase heat to return mixture to the boiling point then reduce heat to medium-low and continue to stir the sauce periodically while cooking it for another 10 minutes or until mixture thickens.
3. Remove saucepan from heat and discard the star anise pod. Add orange rind. Stir frequently as the sauce cools to help it to thicken.
4. Store, covered, in refrigerator for up to 5 days or freeze for longer storage.