- 250g fresh or frozen cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- grated zest of 1 orange and the juice of 2 oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tbsp redcurrant jelly
These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…
- 150ml/¼ pint port
- 1 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 2 tbsp golden caster sugar, or more to taste
Tip the cranberries into a saucepan, grate in the orange zest then squeeze in the juice. Add the redcurrant jelly, port and star anise and slowly bring to the simmer.
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.
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.
To serve, take out of the fridge an hour or so before the meal so that it returns to room temperature, then spoon into a serving dish.