- Cranberries (12 oz/0.75 lb)
- Sugar (3/4 cup)
- Star Anise (2)
- Green Cardamom (4 pods)
- Orange Zest (1 orange)
- Orange Juice (1 orange)
- Nutmeg (a pinch; grated)
- Red Wine (1 ounce)
- Salt (to taste)
- Pepper (to taste)
In a saucepan, add the sugar and star anise and place it on low heat. Lightly bash the cardamom pods in a pestle and motor and add them to the pan.
Once the sugar is completely caramelized, add the cranberries to the pan. Occasionally give it a stir.
Grate in the nutmeg, and add salt and pepper along with the red wine to deglaze the pan.
Add the orange zest, and add the orange juice and give it all a mix and bring it to a boil. Simmer for 15 – 20 minutes or until the cranberries are soft and start to fall apart.
Remove from the heat and let it cool. The sauce will start thickening as it cools. You can store it in the fridge once it is completely cooled down.