Cranberry sauCe

In a small saucepan, cover the cranberries with cold water and add the sugar, star anise and a pinch of salt. Bring to a simmer, then cook on a medium heat until the sugar has dissolved. Bring to the boil and keep on a rolling boil for 20 mins, or until the mixture starts to thicken. Add the butter and juice of the lemon and stir in. Allow to cool, stirring occasionally, then transfer to a dish and serve.