Cut a piece of cooking twine that’s about 5 inches long. Set aside. Cut a piece of cheese cloth that’s about 5 inches by 5 inches. In the center, add the cinnamon sticks, whole allspice, whole cloves, and star anise.
Gather all 4 sides of the cheesecloth together and tie the string to make a sachet. Cut off the excess pieces of string and set aside for a moment.
For the Cranberry Sauce:
Heat a medium size pan on medium heat.
Add the water, sugar, and the sachet of spices. Stir. When the water comes to a boil, add the cranberries and stir.
Cook until the cranberries begin to pop (about 5 minutes). Remove the pan from the heat, add the orange zest and cool.
If you have the time, refrigerate 1 to 3 days before serving. If not, let the cranberries cook a little longer until the desired consistency is reached (about 4 to 5 minutes). Continuously stir as it’s cooking. Stir in the orange zest and let cool to room temperature.
Chill in the refrigerator for at least 1 hour and remove the sachet before serving.
Recipe adapted from Mom Parsons' cranberries from the Los Angeles Times