Cranberry Sauce

Ingredients

• 400 g fresh or frozen cranberries
• 150 g caster sugar
• 1 pieces orange, juice and zest
• 80 ml water
• 1 pieces cinnamon stick
• 1 pieces star anise
• 2 tbsp port (optional)

Steps

1. 1
   Dissolve the sugar in the water and orange juice over low heat before the fruit goes in — sugar added to the berries later will not dissolve evenly.
2. 2
   Add the cinnamon stick and star anise and bring to a simmer.
3. 3
   Tip in the cranberries and cook 8-10 minutes. You will hear them pop.
4. 4
   Stop while about a quarter of the berries are still whole. Cooked to a uniform purée it loses all its character.
5. 5
   Stir in the orange zest and the port if using.
6. 6
   Remove the whole spices and cool completely — it thickens considerably as it cools, so do not be tempted to reduce it further while hot.
7. 7
   Keeps two weeks refrigerated and freezes well.