For the cranberries
For the sangria
To poach the cranberries, place the cranberries, sugar, star anise and water is a saucepan over a medium heat and simmer for about 6 to 7 minutes.
To make the sangria, in a large saucepan pour in the red wine, add the granulated sugar, strips of orange peel and rum and heat until warm and the sugar is dissolved.
Pour in the poached cranberries. Simmer for about 2 minutes. Remove the star anise before serving.
Ladle into a pretty jug and add the sprigs of rosemary.
Recipe supplied by Catherine Fulvio