1 lb cranberries
a cinnamon stick and a star anise
5 fl oz of liquid either; water, red wine; orange juice; blueberry juice or something you would really like to see used to make cranberry sauce.
six tablespoons of sugar
Put the cranberries, cinnamon, star anise and liquid into the pan and heat until the cranberries have softened. Don’t add the sugar at the beginning as apparently it toughens the berry skins. I have forgotten occasionally and not noticed too much faff, but it is a bit easier to squish the cranberries if the sugar isn’t there.
The other thing I have found is that this amount per batch works best. Doubling up for me at least has not worked so well.
Now then, this is the basic cranberry sauce. You could do half cranberries half stoned cherries. You can use brandy, AfterShock or that orange liqueur whose name has gone out of my head right now.
If like us you can’t use alcohol then experiment with fancy juices and different sugars. (not molasses, it doesn’t seem to go with cranberries).
This one is easy enough for the children to have a go.