Rich Red Wine, Cranberry and Star Anise Sauce

Ingredients

Method

Place all ingredients except the butter in a saucepan and bring to the boil. Simmer for 10 minutes or until reduced by half
Strain the sauce through a fine sieve and return to the saucepan over low heat. Gradually whisk in butter one cube at a time melting each addition before adding more. Serve this rich sauce with roast lamb or beef

Tips & Hints

This sauce is fabulous served with steak, roasted eye fillet beef or your favourite type of roast beef, lamb or even duck.
Adding butter to a red wine sauce may seem unusual but it is a chef's trick that helps to round out the flavours, add gloss and thickness and cut the acidity of the wine.
Sauce can be made ahead and frozen without the butter for one month before use. Add the butter just before serving.
Use a full flavoured red wine such as merlot or shiraz for a full flavoured sauce.