1. In a saucepan, bring the sugar with the orange juice to the boil and then add the cranberries, star anise, orange peels and port as you reduce to a simmer.
2. Allow to cook down on medium-low for 8-10 minutes until the cranberries soften, pop and thicken the sauce –– note: it will thicken further as it cools. Remove the star anise and orange peels at this point.
3. Decant into sterilised jars, pop on a lid and allow to cool completely.
For more recipe inspiration, follow GastroGays on Instagram:@gastrogays
