Cranberry Sauce

Ingredients

• 1 kg fresh cranberries
• 3 tbsp butter
• 500 g sugar
• 3 star anise
• 1 tbsp freshly grated ginger
• 50 ml lemon juice
• 50 ml water
• 100 ml White wine
• a pinch cinnamon

Instructions

1. 1.

   Wash, drain, and remove stems from the cranberries. In hot butter sauté for about 3 minutes with occasional stirring. Add remaining ingredients and simmer over low heat for 10-15 minutes until cranberries are soft. Puree, add a little water if needed, strain through a sieve, reheat, and season to taste.

2. 2.

   Immediately pour into jars, seal tightly, place the lids on top for 10 minutes, then flip and allow to cool.