Roughly chop the cranberries, juice and zest the oranges.
Add the cranberries, orange juice, brown sugar, ground ginger, cinnamon, cloves and star anise (everything except the zest) to a saucepan and bring to a boil over medium heat.
Simmer until the cranberries are soft, which takes about 5 - 10 minutes. Frozen will take a bit longer than fresh.
Now stir in the finely chopped orange zest.
And finish off the sauce by simmering and stirring for a couple more minutes, until the sauce is slightly thickened.The cranberry sauce thickens up a bit more as it cools, so leave it just a bit on the liquid side at the end of the cooking and it should come out just right.
If desired, remove the whole spices before serving.
Keeps for 1 week in the fridge, or longer if frozen.Goes great in our vegan mushroom wellington!For substitution ideas, there's helpful tips in the post.