Fruity, jammy and slightly tart, this homemade cranberry sauce is easy to make and full of flavour. It is the perfect accompaniment to rich holiday feasts!
Put the orange juice and sugar in a saucepan and gently heat, stirring to dissolve the sugar.
1 orange, 150 g caster sugar
Once the sugar has fully dissolved, add the cranberries, star anise and orange zest and stir well. Bring to the boil then immediately reduce the heat to low and simmer for about 15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened.
340 g cranberries, 2 star anise
Notes
Because of the high sugar content, this sauce, rather like jam, lasts well in a sealed jar in the fridge. Alternatively, you can freeze it and it will keep for much longer!
Sterilize your jars first to make sure that your sauce isn’t spoiled – see blogpost for more instructions on how to sterilize.