In a saucepan, combine the water, sugar, and fresh cranberries. Add the orange rind, cinnamon stick, star anise, and whole cloves and stir. Place over medium heat and bring to a simmer.
When the cranberries come to a simmer, stir gently and cook for about 3 minutes. Cook the cranberries just until they begin to burst and soften. Be careful not to overcook the cranberries or they will breakdown into a sauce. After 3 minutes if they are still a bit hard, cook for another minute.
When they begin to burst and soften, remove from the heat. Let cool for a few minutes and then add the brandy. Transfer the cranberries along with the liquid and spices to a large jar and cool completely before storing in the fridge. Refrigerate overnight and then it’s ready to use.
The Mary Sanderson Cocktail
In a large saucepan combine the cranberry juice, orange slices, and all of the spices. Bring to a simmer over medium high heat then turn down to low. Cover the saucepan and simmer on very low for 15 minutes to infuse with the spices.
After 15 minutes, remove the lid and add the sugar, port wine, and brandy. Stir to combine until the sugar is dissolved. Reheat the mixture over medium heat just until hot. Avoid bringing to a boil or it will burn off some of the alcohol.
To serve, spoon a tablespoon of brandied cranberries into a mug and then top with the hot Mulled Cranberry Port. Garnish with more cranberries on a skewer if desired, and enjoy!
Notes
*This is the approximate equivalent of 2 cups fresh cranberries