Cranberry Sauce

Składniki

▪ 150g caster sugar

▪ 2 star anise

▪ 4 green cardamom pods, lightly crushed

▪ 250g fresh cranberries

▪ 2 apples, peeled, cored and chopped

▪ Sea salt and freshly ground black pepper

▪ 60ml ruby port

▪ 1 orange, zested and juiced

Wskazówki

1. Put a heavy-based pan over a medium heat and add the spices. Allow the sugar to melt (without stirring) and turn a rich caramel colour before adding the cranberries and a touch of seasoning.

2. Cook the cranberries briefly so that they just start to soften, then add the apples and cook for a further 3-4 minutes. Toss regularly to coat all the fruit in the caramel.

3. Pour in the port, reduce the heat then stir in the orange zest and juice. Bring to a simmer and cook for 10 minutes, stirring occasionally, so that some of the cranberries and apples break down completely and thicken the sauce.

4. Transfer to a warmed serving dish, discarding the star anise and cardamom pods. If not serving immediately, cool and keep in the fridge for up to 3-4 days. Warm through gently to serve.