Cranberry Sauce with Orange and Spice

Cut a piece of cooking twine about 5 inches long. Set aside. Cut a piece of cheese cloth about 5 inches by 5 inches. In the center, add the cinnamon, allspice, cloves, and star anise. Gather all 4 sides of the cheesecloth together and tie the string to make a sachet. Cut off the excess pieces of string and set aside for a moment.

Heat a medium size pan on medium heat. Add the water, sugar, the sachet, and stir. When the water comes to a boil, add the cranberries and stir. Cook until the cranberries begin to pop (about 5 minutes). Remove the pan from the heat, add the orange zest and cool.

If you have the time, refrigerate 1 to 3 days before serving. If not, let the cranberries cook a little longer until the desired consistency is reached (about 4 to 5 minutes). Continuously stir as it’s cooking. Stir in the orange zest and let cool. Chill in the fridge and remove the sachet before serving.