Cranberry Sauce with Port and Star Anise2015-11-30
- Cook Time : 20m
- Ready In : 30m
- 250g frozen or dried cranberries
- 1 orange, zested
- 2 oranges, juiced
- 2 tsps redcurrant jelly
- 150ml ruby port
- 1 star anise
- 2 tbsps caster sugar, or more to taste
Place the cranberries into a saucepan, add in the orange zest and add the orange juice. Add the redcurrant jelly, port and star anise and slowly bring the contents to a simmer.
Cook gently over a low heat for 20 minutes, stirring occasionally until all the cranberries have softened and the sauce thickens and looks glossy. The texture should be saucy rather than jammy.
Stir in the sugar and taste. Your sauce should be tart, but you can add more sugar if you want it sweeter.
Cool and remove the star anise. The sauce will keep in the fridge in a covered container for 1 week or 2 months in the freezer.
To serve, take out of the fridge an hour before the meal so that it reaches room temperature, then spoon into a serving dish.