Categories: Desserts 
      Yield: 6 servings 
  
      2 c  Cranberries 
    1/2 c  Granulated sugar 
    1/2 c  Brown sugar 
           Juice of 2 oranges 
           Grated rind of 1 orange 
      2    Whole star anise 
  1 1/2 c  Whipping cream 
           Orange rind for garnish 
           Mint sprigs for garnish 
  
  (From "Gooey Desserts, the Joy of Decadence") 
   
  Combine all ingredients except cream and garnishes in a saucepan. 
  Heat to a boil over medium heat, stirring now and then to prevent 
  sticking. Reduce heat and simmer, uncovered, for 20 minutes. Chill. 
   
  Cranberry sauce may be stored in refrigerator as long as 1 week. Whip 
  cream in a cold bowl with cold beaters, to stiff peaks. To make 
  ahead, put cream into a cheesecloth-lined wire mesh strainer set over 
  a bowl. Refrigerate, covered. May be prepared as much as 6 hours 
  ahead of serving. To serve, fold 3/4 cup of the chilled cranberry 
  sauce, leaving streaks, into the whipped cream. Spoon into a stemmed 
  serving dish. Garnish with orange rind and mint.