Cranberry sauce with orange, cinnamon and star anise

Combine the cranberries, sugar and a little water in a pot.

Squeeze in the juice of half an orange and add the rind, a cinnamon stick and star anise.

Bring to a simmer, stirring; as the air inside expands the cranberries pop. Keep stirring and pushing them around the sides until they break down, four or five minutes more.

Add a little pinch of salt.

Lower to a very light simmer so nothing burns and squish any remaining whole berries against the side of the pan.

Turn off, cool and refrigerate with the orange and spices in; fish them out before serving. Keeps for weeks in the fridge.