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Cranberry Sauce with Port and Star Anise


Recipe Info

  • 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


Step 1

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.

Step 2

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.

Step 3

Stir in the sugar and taste. Your sauce should be tart, but you can add more sugar if you want it sweeter.

Step 4

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.

Step 5

To serve, take out of the fridge an hour before the meal so that it reaches room temperature, then spoon into a serving dish.

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