Type what you have

Ingredients

• ✓ star anise
• water
• black tea leaf
• soy sauce
• black soy sauce
• tangerine zest
• cinnamon stick
• salt
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Combine 3 cups water, tea leaves, soy sauce, black soy sauce, zest, cinnamon stick, star anise, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat, cover, and simmer for 3 hours.
3. 3 Meanwhile, place eggs and remaining 1 teaspoon salt into a medium pot; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes.
4. 4 Remove from heat, drain, and cool. Tap cooled eggs with the back of a spoon to crack shells; do not remove shells.
5. 5 Remove the saucepan from the heat. Add eggs and let steep for at least 8 hours, or for a richer flavor, up to 1 ½ days.

By soygirl

Ingredients

• ✓ star anise
• white sugar
• soy sauce
• water
• curry leaf
• ginger root
• garlic

Instructions

1. 1 Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.

By Rocky

Ingredients

• ✓ star anise
• pork sparerib
• onion
• soy sauce
• black pepper
• water
• vegetable oil
• onion
• honey
• brown sugar
• ginger
• worcestershire sauce
• lemon juice

Instructions

1. 1 Place ribs, 2 onions cut into wedges, 4 tablespoons soy sauce, star anise pods, and black pepper in a large stock pot . Add water and bring to a boil. Reduce heat to medium low, cover, and simmer until ribs are tender when pierced, about 1 ¼ hours, stirring occasionally.
2. 2 Meanwhile, heat oil in a medium skillet over medium heat. Add 1 onion chopped; cook and stir until onion is soft. Stir in honey, brown sugar, remaining 2 tablespoons soy sauce, ginger, Worcestershire sauce, and lemon juice; cook and stir until well blended. Remove from heat.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove ribs from stock pot using tongs; arrange in a single layer in an 11x16-inch baking pan. Brush evenly with honey glaze.
5. 5 Bake in the preheated oven, basting often with pan drippings, until ribs are well glazed, about 30 minutes.

By CHRISTYJ

Ingredients

• ✓ star anise
• oxtail
• ginger
• onion
• cinnamon stick
• cardamom pod
• clove
• coriander seed
• fennel seed
• water
• fish sauce
• green onion
• white sugar
• salt
• rice noodle

Instructions

1. 1 Place oxtail in a large, heavy pot. Cover with water and bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, pour out water, and rinse oxtail to remove excess fat and impurities. Place in a multi-functional pressure cooker (such as Instant Pot®).
2. 2 Use tongs to hold ginger over a burner flame to char slightly. Allow to cool, then quarter. Char onion quarters in the same way.
3. 3 Combine cinnamon stick, cardamom, cloves, star anise, coriander, and fennel in a shallow, dry saute pan. Toast over medium-low heat for 2 minutes. Place spices in a tea filter bag and close.
4. 4 Add ginger, onion, and spice bag to the pressure cooker. Pour in enough water to cover. Add fish sauce, green onions, sugar, and salt. Close and lock the lid. Seal the vent and select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
6. 6 Meanwhile, place rice noodles in a large bowl and cover with hot water. Set aside until noodles soften, about 15 minutes.
7. 7 Skim the broth if necessary. Taste and add more fish sauce, sugar, or salt. Discard ginger, onions, and spice bag. Remove oxtail from the broth and shred meat away from the bones and cartilage.
8. 8 Fill bowls with rice noodles and top with meat and broth.

By Diana71

Ingredients

• ✓ star anise
• beef soup bone
• onion
• ginger
• salt
• fish sauce
• water
• rice noodle
• beef top sirloin
• cilantro
• green onion
• bean sprout
• thai basil
• lime
• hoisin sauce
• chile-garlic sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
4. 4 Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.
5. 5 Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
6. 6 Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
7. 7 When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.
8. 8 Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
9. 9 Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.
10. 10 Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

By Allrecipes

Ingredients

• ✓ star anise
• beef soup bone
• salt
• water
• onion
• ginger root
• beef oxtail
• daikon radish
• cinnamon stick
• black peppercorn
• clove
• sugar
• fish sauce
• salt
• flat rice noodle
• beef sirloin

Instructions

1. 1 Gather all ingredients.
2. 2 Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a 10x15-inch roasting pan with aluminum foil.
4. 4 Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes.
5. 5 Cool slightly. Chop onions, then peel and slice ginger; set aside separately.
6. 6 Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt.
7. 7 Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight.
8. 8 Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve.
9. 9 Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes.
10. 10 Meanwhile, cut frozen sirloin into paper-thin slices.
11. 11 Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles.
12. 12 Serve and enjoy!

By Lett101

Ingredients

• ✓ star anise
• water
• white sugar
• ketchup
• tomato
• cardamom seed
• clove
• cinnamon stick
• sunflower oil
• ginger root
• red onion
• garlic
• red chile pepper
• red chile pepper
• salt
• turmeric
• chicken

Instructions

1. 1 Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
2. 2 Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

By phoenixfyre

Ingredients

• ✓ star anise
• cilantro
• paprika
• curry powder
• garam masala
• coconut oil
• tomato
• ginger-garlic paste
• curry leaf
• clove
• fennel seed
• cardamom pod
• cinnamon stick
• coconut oil
• red onion
• black pepper
• turmeric
• salt
• goat stew meat

Instructions

1. 1 Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
2. 2 Place red onions in a blender; grind into a smooth paste.
3. 3 Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
4. 4 Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
5. 5 Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

By Lydia Parison

Ingredients

• ✓ star anise
• chile-garlic sauce
• lime
• cilantro
• basil
• onion
• turkey
• salt
• fish sauce
• flat rice noodle
• turkey carcass
• water
• ginger
• onion
• cardamom pod
• clove
• fennel seed
• coriander seed

Instructions

1. 1 Toast coriander seeds, fennel seeds, cloves, cardamom pod, and star anise in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place spices in the center of an 8-inch square piece of cheesecloth; gather edges and tie sachet with twine to secure.
2. 2 Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.
3. 3 Combine 8 cups water, turkey carcass, sachet, charred ½ onion, and charred ginger in a large pot over medium-high heat; bring to a boil. Reduce heat to a simmer; simmer for 2 hours.
4. 4 Fill a separate large pot with lightly salted water and bring to a rolling boil over high heat; stir in rice noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until noodles are cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
5. 5 Remove and discard carcass, sachet, onion, and ginger from soup. Strain soup into a pot to remove any meat that may have fallen off the bones. Season soup with fish sauce and salt.
6. 6 Divide rice noodles and 1 cup shredded turkey meat among 4 large bowls; scatter ¼ cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.

By hello angie

Ingredients

• ✓ star anise
• fried shallot
• thai basil
• bean sprout
• white sugar
• lime
• sirloin steak
• beef pho meatball
• rice noodle
• cilantro
• scallion
• beef pho flavor paste
• salt
• cinnamon stick
• fish sauce
• onion
• beef oxtail
• water

Instructions

1. 1 Bring water and oxtail to a boil in a pot. Skim the foam and oil off the surface. Add 1 onion, fish sauce, star anise, cinnamon, and salt. Stir in pho flavor paste; cover loosely with a lid. Reduce heat and simmer broth for at least 6 hours.
2. 2 Cut the remaining onion in half and slice very thinly. Place in a bowl with scallions and cilantro.
3. 3 Place noodles in a large bowl and rinse. Cover with warm water and let soak for 1 hour.
4. 4 Drop meatballs into the soup 20 minutes before broth is done.
5. 5 Bring a small saucepan of water to a boil. Drain noodles and dip into the boiling water for 30 seconds. Transfer noodles into 8 large bowls.
6. 6 Top each bowl with sliced sirloin. Ladle in broth, meatballs, and oxtail. Taste and season as needed. Squeeze 1 or 2 lime wedges into each bowl and mix in 1/2 teaspoon sugar. Top with the cilantro-onion mixture, bean sprouts, basil, and shallots.

By christybell71

Ingredients

• ✓ star anise
• thai basil
• mung bean sprout
• jalapeno pepper
• lime
• cilantro
• scallion
• enoki mushroom
• firm tofu
• vegetable oil
• rice noodle
• bay leaf
• ginger
• cinnamon stick
• garlic
• soy sauce
• onion
• vegetable stock

Instructions

1. 1 Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
2. 2 Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
3. 3 Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
4. 4 Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
5. 5 Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

By Annette Marcelo

Ingredients

• ✓ star anise
• water
• garlic
• onion
• vegetable oil
• black pepper
• cornstarch
• oyster sauce
• sugar
• soy sauce
• ground pork
• salt
• active dry yeast
• all-purpose flour
• water
• vegetable oil
• egg
• milk

Instructions

1. 1 Make dough: Heat milk in a microwave-safe container in the microwave until lukewarm but not scalding, 15 to 30 seconds. Pour lukewarm milk into a large bowl. Add eggs, oil, and water; mix well.
2. 2 Mix together flour, yeast, and salt in a medium bowl. Stir into milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
3. 3 Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.
4. 4 Meanwhile, prepare filling: Place pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and pepper. Mix well to combine.
5. 5 Heat oil in a large skillet over medium heat. Cook and stir onion, garlic, and star anise in hot oil for 2 minutes. Add ground pork mixture; cook and stir until browned and crumbly, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until mixture is glazed but not soupy, about 10 minutes. Transfer filling to a bowl and refrigerate until dough is ready.
6. 6 Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.
7. 7 Portion dough into golf ball-sized pieces, about 2-inches in diameter. Arrange on the prepared baking pan with 1 to 2 inches between them. Flatten dough balls using your hand to 1/4-inch thickness or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist and pinch to seal. Place each bun back on the prepared baking sheet.
8. 8 Turn off the oven once it has reached temperature. Transfer buns on the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 325 degrees F (165 degrees C), leaving buns inside. Bake buns until bottoms are lightly browned, 12 to 15 minutes.

By AvelaineS

Ingredients

• ✓ star anise
• rhubarb
• strawberry
• water
• orange juice
• honey
• salt

Instructions

1. 1 Combine rhubarb, strawberries, water, orange juice, honey, star anise pod, and salt in a small pot and bring to a slow boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
2. 2 Remove the lid and simmer until fruit is soft, about 5 more minutes. Turn off heat and allow to cool completely. Remove star anise and place compote into jars. Use within a few days and keep refrigerated.

By Bren

Ingredients

• ✓ star anise
• pear
• red wine
• water
• white sugar
• lemon juice
• cinnamon
• chocolate sauce

Instructions

1. 1 Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
2. 2 Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
3. 3 Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
4. 4 Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.

By MSTRECKE

Ingredients

• ✓ star anise
• olive oil
• carrot
• onion
• water
• chicken bouillon
• coriander
• thyme
• marjoram

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium heat. Saute chopped carrots and onion in the hot oil, 10 to 15 minutes. Add water slowly, adjusting so that the vegetables are just covered. Add star anise, chicken bouillon, and coriander and bring to a boil. Reduce heat to low and let simmer, about 40 minutes.
2. 2 Remove star anise. Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot.

By Cherry Liu

Ingredients

• ✓ star anise
• strawberry
• red onion
• cider vinegar
• white sugar
• currant
• mustard seed
• salt
• red pepper

Instructions

1. 1 Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2. 2 Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
3. 3 Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
4. 4 Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
5. 5 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ star anise
• tomato
• fennel
• onion
• garlic
• white sugar
• molasses
• red wine vinegar
• clove
• salt

Instructions

1. 1 In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
2. 2 Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.

By DJ Williams

Ingredients

• ✓ star anise
• orange juice
• cranberry juice
• white sugar
• cranberry
• pear
• orange zest
• vanilla extract
• salt
• orange marmalade

Instructions

1. 1 Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
2. 2 Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
3. 3 Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.

By lutzflcat

Ingredients

• ✓ star anise
• cumin seed
• coriander seed
• cinnamon stick
• bay leaf
• nutmeg
• green cardamom pod
• clove
• black peppercorn
• mace

Instructions

1. 1 Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
2. 2 Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

By Sarah-May

Ingredients

• ✓ star anise
• water
• cumin seed
• cinnamon stick
• instant coffee granules
• dry milk powder
• sugar

Instructions

1. 1 In a saucepan, bring the water to a boil, and stir in the cumin seeds, star anise pod, and cinnamon stick; reduce heat to a simmer, and cook for 3 minutes, stirring occasionally. Stir in the instant coffee, and allow the drink to simmer gently for 2 more minutes. Pour the drink into mugs, straining out the spices, and stir 1 teaspoon of nonfat dry milk powder and 1 teaspoon of white sugar into each mug.

By Shuk22

Ingredients

• ✓ star anise
• ginger root
• chicken breast
• mayonnaise
• salt
• black pepper
• paprika
• honey
• celery
• apple
• red onion
• raisin
• walnut
• ginger root

Instructions

1. 1 Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.
2. 2 Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.
3. 3 Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.

By ILLUMINATIAN

Ingredients

• ✓ star anise
• kumquat
• sugar
• water
• lemon zest
• lemon juice
• cayenne

Instructions

1. 1 Quarter kumquats lengthwise; cut off the white center membrane and remove seeds.
2. 2 Slice quarters into small pieces.
3. 3 Place kumquats into a pot. Add sugar, water, lemon zest (white part only), lemon juice, star anise, and a pinch of cayenne; mix together. Cover and let sit at room temperature for 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
4. 4 Place the pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (100 to 105 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
5. 5 Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

By John Mitzewich

Ingredients

• ✓ star anise
• cranberry
• orange juice
• brown sugar
• red wine
• cinnamon stick
• nutmeg
• clove

Instructions

1. 1 Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

By Karine Romano - Skobinsky

Ingredients

• ✓ star anise
• coconut oil
• carrot
• celery
• onion
• garlic
• vegetable broth
• carrot top
• basil
• tarragon
• salt
• black pepper

Instructions

1. 1 Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
2. 2 Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.

By Tamara A

Ingredients

• ✓ star anise
• yogurt
• mango
• brown sugar
• mint
• lime juice
• cardamom

Instructions

1. 1 Add yogurt, mango, brown sugar, chopped mint, lime juice, star anise, and cardamom to a blender; blend on high until smooth.
2. 2 Pour into glasses; garnish with mint sprigs.

By Jonathan

Ingredients

• ✓ star anise
• water
• orange peel
• granny smith apple
• lemon peel
• cinnamon stick
• vanilla extract
• pine sprig

Instructions

1. 1 Bring 8 cups water to a boil in a large pot over high heat. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla, star anise, and pine sprig to the pot.
2. 2 Reduce the heat to low and simmer for as long as desired, up to 8 hours or all day. Check the water level every 30 minutes, adding more water as necessary.

By The Gruntled Gourmand

Ingredients

• ✓ star anise
• water
• cinnamon stick
• clove
• milk
• mexican chocolate
• maize flour
• brown sugar

Instructions

1. 1 Place water, cinnamon stick, clove, and star anise in a saucepan over medium heat; bring to a boil. Remove from heat and allow spices to steep until water is fragrant, about 10 minutes; strain.
2. 2 Heat milk, chocolate, and pinole in a separate saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat; add piloncillo and let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

By monmedel

Ingredients

• ✓ star anise
• radish
• white wine vinegar
• water
• sugar
• salt
• cumin seed
• black peppercorn

Instructions

1. 1 Place radish slices into a pint-sized jar with a lid.
2. 2 Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
3. 3 Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

By France Cevallos

Ingredients

• ✓ star anise
• apple
• apple cider
• brown sugar
• kosher salt
• cinnamon stick
• allspice berry
• clove
• lemon juice

Instructions

1. 1 Combine apples, apple cider, sugar, and salt together in a large Dutch oven over medium heat. Add cinnamon, star anise, allspice, and cloves. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
2. 2 Preheat the oven to 275 degrees F (135 degrees C).
3. 3 Remove and discard allspice and cloves with a slotted spoon. Remove and reserve cinnamon and star anise. Purée apples with an immersion blender until smooth. Stir in lemon juice and reserved cinnamon and star anise.
4. 4 Bake uncovered in the preheated oven, stirring every 30 minutes, until mixture thickens and deepens in color, about 3 hours total. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.

By LauraF

Ingredients

• ✓ star anise
• water
• white sugar
• cinnamon stick
• cardamom
• rooibos tea
• sweetened condensed milk
• ice

Instructions

1. 1 Place water, sugar, star anise, cinnamon stick, and cardamom in a saucepan; bring to a boil. Remove from heat and add tea bags. Let tea steep and cool to room temperature, about 1 hour.
2. 2 Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large pitcher and refrigerate until flavors combine, at least 1 hour.
3. 3 Fill 4 glasses with ice. Serve tea over ice.

By musicianamanda