cranberry sauce with port and star anise

⏲ Total time: 30 minutes

🍽 Serves: 10 persons

to make cranberry sauce with port and star anise you need

method

Step: 1 Point the cranberries into a saucepan, grind in the orange zest next crush in the juice. Add the redcurrant jelly, port, and star anise and slowly bring to a simmer.

Step: 2 Cook lightly over low heat for up to 15 minutes, stirring occasionally, until all the cranberries have cracked and the sauce thickens and looks shiny. You want to end up with a saucy texture rather than a jammy one – you will find new cranberries thicken the sauce more readily whereas the frozen cranberries will take a little longer.

Step: 3 Mix in the sugar and taste. Chef Tony Tobin likes the sauce to have enough sourness to make you suck in your cheeks, but add more sugar if you like. Cool and then fish out the star anise. The sauce will be kept in a freezer in a covered container for 1 week or 2 months.

Step: 4 To present, take it out of the fridge an hour or so before the meal so that it returns to room temperature, next spoon into a serving tray. Point the cranberries into a saucepan, grate in the orange zest then press in the juice. Add the redcurrant jelly, port, and star anise and slowly bring to a simmer.