A rich and flavorful cranberry sauce with caramelized sugar, warming spices, ruby port, and orange zest, perfect for holiday meals.

150g caster sugar

2 star anise

4 green cardamom pods, crushed

250g fresh cranberries

2 tart apples, peeled and chopped

Sea salt and black pepper, to taste

60ml ruby port

1 orange, zested and juiced

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In a wide, heavy pan, add the sugar, star anise, and crushed cardamom. Melt over medium heat without stirring until the mixture turns amber in color.
Add the cranberries, sea salt, and black pepper, stirring to coat the cranberries in the caramel.
Stir in the chopped apples and cook for 3-4 minutes, allowing them to soften slightly.
Pour in the ruby port and add the orange zest and juice.
Let the mixture simmer for about 10 minutes, or until the sauce thickens to your desired consistency.
Remove the spices (star anise and cardamom pods) and discard them.
Serve the sauce warm, or allow it to cool and refrigerate for later use. It tastes even better once cooled and re-warmed.

If you prefer a non-alcoholic version, replace the ruby port with fruit juice like apple or cranberry juice.

To reduce sweetness, cut back on the sugar or increase the number of tart apples.

Feel free to experiment with other spices like cinnamon, cloves, or nutmeg.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

If the sauce becomes too thick, add a bit of water or extra juice to loosen it up.