Put all other ingredients in the pot. Stir until just combined.
1 cup water, 1 cup orange juice, 1 star anise, 1 tsp orange zest, ½ cup white sugar, ¼ tsp cinnamon
Bring the pot to the boil. Cranberries will start to pop.
Simmer on low heat for 15-30 minutes until desired consistency.
Let it cool before filling the jars.Carefully taste the sauce, when it is cooked. If the sauce is too tart, mix in more sugar or alternative while it is warm. If it is too sweet, you can squeeze in lemon juice.It will keep up to two weeks in the fridge in an airtight container. But if properly canned, you can store cranberry sauce up to 4-6 months.You can also store in the freezer up to 6 months or more. Allow to defrost it overnight in the fridge before you use it.If your sauce becomes too thick after storing, heat it on low with addition of few tablespoons of orange juice or water until desired consistency.