Cranberry Sauce With Port & Star Anise

Star anise gives this classic sauce a really Christmassy flavour, and a contemporary update

• Cooking Time Prep 5 mins - 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  51

• Protein

  0g

• Carbs

  9g

• Fat

  0g

• Saturates

  0g

• Fibre

  1g

• Sugar

  6g

• Salt

  0g

Ingredients

• 250g fresh or frozen cranberries
• grated zest of 1 orange and the juice of 2 oranges
• 2 tbsp redcurrant jelly
• 150ml/¼ pint port
• 1 star anise
• 2 tbsp golden caster sugar, or more to taste

Directions

1. Tip the cranberries into a saucepan, grate in the orange zest then squeeze in the juice. Add the redcurrant jelly, port and star anise and slowly bring to the simmer.
2. Cook gently over a low heat for about 15 minutes, stirring occasionally, until all the cranberries have burst and the sauce thickens and looks glossy. You want to end up with a saucy texture rather than a jammy one-you will find fresh cranberries thicken the sauce more readily whereas the frozen cranberries will take a little longer.
3. Stir in the sugar and taste. Chef Tony Tobin likes the sauce to have enough tartness to make you suck in your cheeks, but add more sugar if you prefer. Cool and then fish out the star anise. The sauce will keep in the fridge in a covered container for 1 week or for 2 months in the freezer.
4. To serve, take out of the fridge an hour or so before the meal so that it returns to room temperature, then spoon into a serving dish.

Categories: All Christmas