Ingredients:

  • 1 cup Granulated Sugar (200 g)
  • 1/2 cup Filtered Water (120 ml)
  • 1/4 cup fresh Orange Juice (60 ml)
  • 1/4 teaspoon Kosher Salt
  • 2 pods Whole Star Anise
  • 12 ounces Fresh or Frozen Cranberries (340 g), rinsed
  • 1 teaspoon Orange Zest, reserved

Instructions:

  1. Prepare the Aromatic Base: Zest the orange, reserving the zest for later, and juice the required amount. In a medium saucepan, combine the sugar, water, orange juice, salt, and star anise pods. Bring the mixture to a full, rolling boil over medium-high heat, stirring until the sugar is completely dissolved (about 2-3 minutes).
  2. Cook the Cranberries: Carefully add the rinsed cranberries to the boiling syrup base. Return the mixture to a boil, then immediately reduce the heat to a steady simmer (medium-low). Simmer, stirring occasionally, until the majority of the berries begin to burst. This process usually takes 10–12 minutes. The sauce will still appear runny at this stage.
  3. Finish and Cool: Remove the saucepan from the heat. Immediately remove and discard the star anise pods. Stir in the reserved fresh orange zest. Transfer the sauce to a clean bowl or container and allow it to cool completely at room temperature before covering and refrigerate. The pectin in the cranberries will fully set the sauce as it chills, creating the final thick consistency.