- Put a heavy-based pan over a medium heat and add the spices. Allow the sugar to melt (without stirring) and turn a rich caramel colour before adding the cranberries and a touch of seasoning.
- Cook the cranberries briefly so that they just start to soften, then add the apples and cook for a further 3-4 minutes. Toss regularly to coat all the fruit in the caramel.
- Pour in the port, reduce the heat then stir in the orange zest and juice. Bring to a simmer and cook for 10 minutes, stirring occasionally, so that some of the cranberries and apples break down completely and thicken the sauce.
- Transfer to a warmed serving dish, discarding the star anise and cardamom pods. If not serving immediately, cool and keep in the fridge for up to 3-4 days. Warm through gently to serve.