Cranberry and Apple Sauce

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

10 oz - fresh whole cranberries

2 medium - Bramley apples

4 oz - caster (superfine) sugar

1 - Star Anise

4 tablespoons - fresh orange juice

Peel, core and chop the apples. Place the cranberries in to a saucepan on a low heat and add the chopped apples. Pour in the caster sugar (superfine sugar) and stir well, maintaining only a low heat so that the sugar does not scorch.
As the juices from the cranberries and the apples begin to flow out and soften the fruits, add a star anise and the orange juice (NOT from concentrate!). Cook very slowly for about 20 minutes on a low heat, mashing the fruits with a wooden spoon as they continue to soften further. Add a dash (about 2-3 tablespoons) of water and cook for a further 10 minutes.
Remove from the heat and mash together until you have a pulp. This is fine if you want to use your Cranberry Sauce as an accompaniment to a meat dish like turkey.
To use as a jam (jelly), pass the pulp through a fine mesh metal sieve (strainer) using the back of a wooden spoon to help it through. Allow to cool at room temperature then store it in sealed jars.