Cranberry Sauce

Name: Cranberry Sauce
Prep time: 5 min
Cook time: PT20HM
Total time: 20 h 5 min
Yield: 6
Ingredients: 150g caster sugar; 2 star anise; 4 green cardamom pods, lightly crushed; 250g fresh cranberries; 2 apples, peeled, cored and chopped; Sea salt and freshly ground black pepper; 60ml ruby port; 1 orange, zested and juiced

Ingredients

Serves 6

150g caster sugar
2 star anise
4 green cardamom pods, lightly crushed
250g fresh cranberries
2 apples, peeled, cored and chopped
Sea salt and freshly ground black pepper
60ml ruby port
1 orange, zested and juiced

Cooking instructions

Put a heavy-based pan over a medium heat and add the spices. Allow the sugar to melt (without stirring) and turn a rich caramel colour before adding the cranberries and a touch of seasoning.
Cook the cranberries briefly so that they just start to soften, then add the apples and cook for a further 3-4 minutes. Toss regularly to coat all the fruit in the caramel.
Pour in the port, reduce the heat then stir in the orange zest and juice. Bring to a simmer and cook for 10 minutes, stirring occasionally, so that some of the cranberries and apples break down completely and thicken the sauce.
Transfer to a warmed serving dish, discarding the star anise and cardamom pods. If not serving immediately, cool and keep in the fridge for up to 3-4 days. Warm through gently to serve.