Cranberry sauce isn’t just for turkey. Spread this glorious sauce atop peanut butter and toast, or use it as a glaze for ham or roast chicken.
1 bag of fresh cranberries (340 g)
1 1/4 cups sugar
1/2 cup orange juice
1/2 cup water
1 1/2 tsp freshly grated orange zest
1/4 tsp ground cinnamon
1 star anise
Place all the ingredients in a small pot, and bring them to a boil over medium-high heat. When the cranberries start popping, reduce the heat to medium-low, and let the mixture boil gently for 10 minutes, stirring occasionally. Remove the star anise, and pour the sauce into a serving bowl. Cool to room temperature, cover with plastic wrap and refrigerate until needed.