Cranberry Relish

The holidays are upon us, and this is delicious. Not only as required with Thanksgiving turkey, but also with duck or goose, and any form of festive roast pork. Also, any leftovers, should you have them, make a lovely holiday cranberry spritzer.

2 8 oz cartons of cranberries

1 orange, halved

1 Tbsp finely chopped candied ginger

1/2 cup of cranberry juice

1 Tbsp maple syrup, more if necessary to taste

1 cinnamon stick

2 star anise

Squeeze the orange halves roughly into a pan. Toss in the juiced halves.

Add all the remaining ingredients to the pan and stir to combine. Place over medium heat and cook, stirring often and pressing down on the cranberries to release their pectin, which will thicken the sauce.

Once the sauce is thick and glossy and the cranberries are cooked through, about twelve minutes, adjust the sweetness with more maple syrup if needed.

Easy, peasy but you will get SO MANY compliments for this cranberry relish.