Star-studded cranberry sauce

While the cranberries simmer, Angela Nilsen stirs in some star anise and clementine juice to give a twist to this popular Christmas accompaniment
By Angela Nilsen
Star-studded cranberry sauce
  • Rating:
  • Cook Time: 8 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 300 g fresh or frozen cranberries
  • 100 g light muscovado sugar
  • 1 clementine, finely grated zest and juice
  • 4 tbsp red wine
  • 2 star anise

Tips and Suggestions

The sauce will keep for about a week in the fridge, or can be frozen for up to 1 month.


1. Put the cranberries, sugar, clementine zest and juice, red wine and star anise into a medium, heavy-based saucepan. Bring slowly to a boil, stirring, until the sugar has dissolved.

2. Let the mixture gently bubble away over a medium heat for 5-8 minutes (or slightly less if using frozen fruit) until the cranberries start to pop and soften and the mixture becomes a little saucy, remembering that it will thicken a little more as it cools. Remove the star anise before serving

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