Cranberry and orange compote
- 250g fresh cranberries
- zest and juice of 2 oranges
- 250ml port
- 100g caster sugar
- 1 cinnamon stick
- 3 star anise
- 3 cardamom pods
Make up to 3 days ahead; chill.
Put all the ingredients in a pan and place over a moderate heat. Stir until the sugar dissolves then simmer for 30 minutes until most of the liquid has evaporated.
Cool, then remove the cinnamon and cardamom pods. The star anise look pretty – but don’t eat them!
If you want extra for leftovers, you can easily double the recipe.