You will need
150g caster sugar
2 star anise
4 green cardamom pods, lightly crushed
250g fresh cranberries
Sea salt and freshly ground black pepper
2 Braeburn apples, peeled, cored and chopped
60ml ruby port
Finely grated zest and juice of 1 orange
Put the sugar into a heavy-based pan with the star anise and cardamom pods and melt over a medium heat.
Allow the melted sugar to turn a rich caramel colour, then add the cranberries and a touch of seasoning.
Cook briefly until the cranberries begin to soften, then add the apples and cook for three to four minutes, tossing frequently to coat the fruit in the caramel.
Pour in the port, then reduce the heat slightly and stir in the orange zest and juice. Simmer for about 10 minutes, allowing some of the cranberries to break down and thicken the sauce.
Remove from the heat and discard the star anise and cardamom. Serve warm.
This can be made three to four days in advance and kept in the fridge.