Ingredients:
- 500g cranberries
- 150g caster sugar
- 100g hot water
- 1 orange, zest and juice (about 100ml juice)
- 1 large cinnamon stick
- 2-3 small star anise, whole
- 80ml port
Directions:
Make 1-2 days prior to serving.
Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice, cinnamon and star anise. Bring to a boil.
When the cranberries have started to open and soften (5-10 minutes), give them a light mash to let out all the pectin.
Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens.
Best eaten straightaway. Once opened, keep in the fridge and eat within 1-2 weeks.