300g caster sugar
240ml orange juice
680g fresh cranberries
1/4 tsp salt
2 cinnamon sticks
6 star anise
Peel from a whole orange or 4 dried orange slices
1. Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine. Add cranberries, Vermont and salt in to the saucepan.
2. Place the cinnamon stick, star anise orange peel in a piece of muslin, tie with cooking string so it resembles a pouch and pace it in the saucepan. Bring the saucepan to a simmer over medium heat, stirring frequently. Continue cooking, for about 15 to 20 minutes, or until all or most of the cranberries have popped. It’s nice to have a couple of cranberries not popped for a burst of flavour.
3. Remove the muslin pouch with all the flavourings, add the hot cranberry sauce to sterilised jam jars and put on the lid and allow to cool in the jar. Let it cool completely and refrigerate until ready to use.