Here's my recipe:
12 oz fresh cranberries
zest & juice from 1 orange(~1/4 cup)
2 T water
2 whole star anise
1 stick cinnamon
1 inch piece fresh ginger,peel & cut in 2 rounds
3/4 cup brown sugar ;+/- to suit your taste.
Place all the ingredients in a medium saucepan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced, stirring occasionally. Once most of the cranberries have popped, remove from heat and let rest for at least 15 minutes.Remove star anise & cinnamon stick.
Serve garnished with extra zest. or cover and refrigerate for up to 1 week.Simply rewarm the cranberries later to serve.
Do +/- any of the spices & tailor it to your taste,a bit of port/bourbon/orange liqueur & your favorite hot pepper kicks it up a notch.
Its so nice to make your own,instead of canned
..your guests will shower you with praise & its so easy to make 
12 oz fresh cranberries
zest & juice from 1 orange(~1/4 cup)
2 T water
2 whole star anise
1 stick cinnamon
1 inch piece fresh ginger,peel & cut in 2 rounds
3/4 cup brown sugar ;+/- to suit your taste.
Place all the ingredients in a medium saucepan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced, stirring occasionally. Once most of the cranberries have popped, remove from heat and let rest for at least 15 minutes.Remove star anise & cinnamon stick.
Serve garnished with extra zest. or cover and refrigerate for up to 1 week.Simply rewarm the cranberries later to serve.
Do +/- any of the spices & tailor it to your taste,a bit of port/bourbon/orange liqueur & your favorite hot pepper kicks it up a notch.
Its so nice to make your own,instead of canned
..your guests will shower you with praise & its so easy to make 
