Tart and Spiced Cranberry Sauce

Makes about 1 1/2 cups cranberry sauce

1⁄2 cup (125 mL) granulated sugar

1⁄4 cup (60 mL) orange juice

2 star anise pods

1 teaspoon (5 mL) ground cinnamon

1 tsp (5 mL) finely grated fresh ginger

1⁄2 tsp (2 mL) ground nutmeg

3 cups (750 mL) frozen cranberries

In a medium-sized pot over medium heat, combine sugar, orange juice, star anise, cinnamon, ginger and nutmeg. Stir until sugar has dissolved. Add cranberries and bring to a simmer, stirring occasionally to prevent mixture from boiling over, until cranberries break down, about 10 to 12 minutes. Turn heat down to low and reduce to a gentle simmer. Continue to cook, reducing cranberry sauce to just a bit runnier than desired consistency, about five to eight minutes, as sauce will continue to thicken as it cools. If sauce is too thick, add a bit of orange juice or water. Remove star anise pods before serving.

Serve immediately or refrigerate in an airtight container for up to a week.