This simple cranberry sauce is great with turkey—and tasty over yogurt the next morning.
Grate 1/2 tsp. zest from the orange. Using a small sharp knife, cut off the peel and white pith. Working over a small bowl, cut between the membranes to release the segments into the bowl. Squeeze the juice from the membranes into the bowl, then strain into a 1-cup measuring cup; add enough water to measure 2/3 cup. Cut the orange segments in half crosswise.
In a medium saucepan, add the cranberries, sugar, cinnamon, nutmeg, star anise, and the reserved orange zest; season with salt and pepper. Add the orange juice mixture. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until thickened, 18 to 20 minutes. Remove from heat. Let cool to room temperature. Discard the star anise and gently fold in the reserved orange segments.