Cranberry sauce with port & star anise

Cranberry sauce with port & star anise

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(9 ratings)

Prep: 5 mins - 10 mins Cook: 20 mins

Easy

Serves 10
Star anise gives this classic sauce a really Christmassy flavour, and a contemporary update

Nutrition and extra info

  • Freezable
  • Easily doubled

Nutrition: per serving

  • kcal51
  • fat0g
  • saturates0g
  • carbs9g
  • sugars6g
  • fibre1g
  • protein0g
  • salt0g
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Ingredients

  • 250g fresh or frozen cranberry
    Cranberries

    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
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tbsp redcurrant jelly
    Redcurrant

    Redcurrant

    red-cur-rant

    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

    Star anise

    star an-eese

    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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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c27858's picture
c27858
2nd Dec, 2014
Just making this now. Will freeze for Christmas. I like the idea of a tart cranberry sauce instead of the jammy stuff that comes in jars.
gardener27
26th Nov, 2012
Super recipe! I haven't added extra sugar. I love the tartness. I'm freezing it ready for Christmas.
fizzbomb
31st Dec, 2011
5.05
fabulous tasting and so easy to make
jojoxmas
23rd Dec, 2011
5.05
Fab! a complete doddle to make and makes your house smell really christmassy too (potpourri and cooking... what's not to like?) - I've made this for family and sold it at my daughters' Christmas Fair - everyone loves it, a real winner every time.
pamelaquinn62
16th Dec, 2011
5.05
This recipe is great, very easy to make and absolutely delicious, it is very very tart though so i added more sugar as suggested. This is going to be an annual favourite , Thank You.
jadavies24
3rd Jan, 2011
5.05
Wow! This has to be the easiest yet most tasty Cranberry Sauce ever. Will definitely use this recipe from now on.
tonykerr
23rd Dec, 2010
5.05
Just made this ready for Christmas day, So easy to make and tastes delicious.
sionowain
23rd Dec, 2010
5.05
Have been making this cranberry sauce every year since it was first published in GF xmas - back in the day!! Really simple to make but so delicious - it's been a must ever since. Nadolig Llawen X
marc883
22nd Dec, 2010
5.05
This is so tasty and easy to make it's unbelievable. I'm a total novice, but i'm showing this one off on the christmas table. Recommend to anybody.
masterofnothing
22nd Dec, 2010
5.05
Wow! This is fantastic! I made the Cranberry and Chilli recipe at the same time, but it wasn't nearly as good as this is!
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