CRANBERRY-PEAR COMPOTE WITH STEM GINGER

ingredients | makes 450g | time 20 mins

300g fresh cranberries • 1 whole star anise • ½ tsp ground cinnamon • 100g golden caster sugar • 2 ripe conference pears, chopped • 3 pieces stem ginger, finely chopped, plus 2 tbsp syrup • 1 tbsp lemon juice

step 2

Add the remaining ingredients and continue to simmer briskly, stirring often, for 10 mins, or until the mixture is thick and jammy. Add a little water if it gets too thick. Remove the star anise, ladle into sterilised jars and allow to cool. Store in the fridge for up to 1 week and serve as a tangy sauce for ice cream, a cake filling or an accompaniment to a ploughman’s-style platter.