1. In a pot, combine the sugar, water, orange zest and juice, spices and half of the cranberries. Bring to a boil. Simmer for 5 minutes or until the cranberries have burst.
2. Add the remaining cranberries and cook for another 5 minutes or until they begin to burst. Transfer into a bowl. Let cool. Cover and refrigerate for 1 hour. Remove and compost the cinnamon stick and star anise. Serve cold or at room temperature. The cranberry sauce will keep for 1 week in the refrigerator.

Chef’s tip

The cranberries are cooked in two batches to give the sauce a more interesting texture; the first batch will be completely puréed while the second batch will remain in pieces.