Mulled cranberry & apple sauce

• red wine↗200ml ml
• cinnamon↗1

  stick

• orange↗½

  rind peeled, then juiced

• cloves↗5
• ground ginger↗1 tsp tsp
• star anise2
• small cooking apple↗1

  peeled, cored and cut into 1cm pieces

• fresh or frozen cranberries200g g
• light brown soft sugar↗150g g

Step-by-step instructions

1. 1

   Bring the wine to a gentle simmer with the cinnamon, orange juice and rind, cloves, ginger and star anise. Once steaming, remove from the heat and leave to infuse for 30 mins.

2. 2

   Strain the wine into another pan, discarding the aromatics, and add the apple, cranberries and sugar. Bring to a simmer. Bubble for 10-15 mins until the berries start to burst, and the apple is soft. The sauce will thicken as it cools – you can add a splash more orange juice or water to loosen, if you like. Make ahead and freeze, or keep in the fridge for up to four days. Bring to room temperature to serve.