grated zest of 1 orange and the juice of 2 oranges
2 tbsp redcurrant jelly
150ml/¼ pint port
1 star anise
2 tbsp golden caster sugar, or more to taste
Prep:5 mins - 10 minsCook:20 mins
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.