Clementines with Fresh Cranberry and Star Anise
"A dish to brighten up your table and your palate, vibrant in color and taste – and a delicious way to ward off the scurvy for those of us who have neglected our five a day during the festive season." — Sarit Packer and Itamar Srulovich
Reprinted with permission from FT.com/magazine, December 2016.
Step 1
Peel four of the clementines, remove the white pith. Slice them into rounds and place on a large serving plate. Juice the other two clementine and keep the juice to hand for cooking the cranberries.
Step 2
Place the sugar in a small pan and moisten with 50ml water, making sure the sides of the pan are clean. Place the pan on a high heat. Bring to a rapid boil and cook the sugar to a very light gold. Reduce the heat to low and add the cranberries and star anise. Don’t worry if the sugar seizes a little and sets around the cranberries. Leave the pan on the heat and add the clementine juice; cook for 3-4 minutes, until the sugar has dissolved back into liquid. Spoon over the clementine slices to serve.