2 cups (210 g) fresh or frozen cranberries

1 unpeeled pear, cored and diced

1/2 cup (105 g) sugar

3 tbsp (25 g) dried currants

1 cinnamon stick, about 3 inches (7.5 cm) long

1 star anise

In a saucepan over medium heat, bring all the ingredients to a boil. Simmer until the cranberries burst, about 10 minutes. Discard the cinnamon stick and star anise. Transfer the mixture to a bowl. Cover and refrigerate for 2 hours or until completely chilled.

Delicious served with roasted turkey with juniper and pearl onion sauce (see recipe). The cranberry confit will keep for 1 month in an airtight container in the refrigerator.

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