Cranberry sauce with port & star anise

Name: Cranberry sauce with port & star anise
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 250 grams fresh or frozen cranberry; 1 grated zest of orange and the juice of 2 oranges; 2 Tbsps redcurrant jelly; 1 star anise; 2 Tbsps golden caster sugar, or more to taste

Cranberry sauce with port & star anise takes about 30 minutes from beginning to end. One serving contains 35 calories, 0g of protein, and 0g of fat. This recipe serves 10. This recipe covers 1% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. A mixture of cranberry, juice of orange, redcurrant jelly, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet.

Instructions

Tip the cranberries into a saucepan, grate in the orange zest then squeeze in the juice.

Ingredients you will need

Cranberries

Orange Zest

Juice

Equipment you will use

Sauce Pan

Add the redcurrant jelly, port and star anise and slowly bring to the simmer.

Ingredients you will need

Star Anise

Jelly

Port

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.

Ingredients you will need

Cranberries

Sauce

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.

Ingredients you will need

Star Anise

Sauce

Sugar