Put the sugar, water, cinnamon stick and star anise into a frying pan or saucepan and place it on a low heat. Do not stir it. Leave it for about 10 minutes to infuse, until the sugar has fully dissolved and the caramel is just starting to darken.

While the syrup infuses, pick through the cranberries and remove any soft or rotten ones and any stalks. Zest the orange into a bowl, then squeeze in the juice. Peel and core the apples and grate them on the large holes of a box grater.

Carefully add the cranberries to the pan, as the sugar syrup is extremely hot and sticks to skin if it splashes. Stir to coat them. The sugar may set on the outside of cold berries but it melts again as everything heats up.

Keep cooking on a low heat, stirring occasionally, until some of the cranberries start to burst and a red sauce forms in the pan.

Add the grated apple, the red wine and a small pinch of salt. Stir until the apple is evenly mixed in, then cook for another 2-3 minutes, stirring occasionally, until the apple has dissolved into the sauce a little.

Add the orange juice and zest, stir to combine and simmer on a low heat for about 10 minutes, until around half the cranberries have burst and the other half are still whole. Drag a spoon through the sauce: a slight trail that lasts a few moments is the right thickness.

Spoon the sauce into small sterilised glass jars (250 g / 8.8 oz). It keeps for 1 to 2 weeks before it starts to ferment and lose its fresh flavour.