In anticipation of a positive response from the powers-that-be, I made some of this sauce, adapted slightly from a recipe by Rachel Demuth , which I first came across when I attended a course at her lovely cookery school  in Bath. This always gets a whirl at Christmas along with this cheese and nut loaf  and is, of course, perfect for Thanksgiving too.
- 350g cranberries, fresh or frozen
- 6 cardamom pods
- 3 cloves
- 3 whole star anise
- 1 cinnamon stick, around 7-8cm long
- 1 large lemon
- 150g caster sugar
- Cut the peel of your lemon away in thin strips.
- Place the cranberries in a saucepan over a medium heat and pour in around 250ml water – the level of the water should be below the tops of the berries. They’ll release a lot of juice when they’re cooked, especially if they’ve been frozen.
- Add the cardamom, cloves, star anise, cinnamon and lemon peel.
- Bring the cranberries to a boil, then simmer slowly until around half of the berries have burst, maybe 10-15 minutes.
- Juice half of your lemon and add the juice and the sugar to the cranberries. Simmer on a low heat until the sugar has dissolved. Taste and add more lemon juice if you like.
- Allow to cool – the sauce will thicken a bit as it does so – and then refrigerate until needed. It should keep for at least a week in the fridge, only assuming that you haven’t found some meats or cheeses to enjoy it with.
- I generally make this version but it occurs to me that if I substituted orange peel & juice for the lemon and just added cinnamon and cloves, that would make it rather Christmassy indeed.
- Makes around 500ml or a little more than that.