Whole berry cranberry sauce with water melon cubes

Fresh Cranberries are in season from November and don't have to just be enjoyed at christmas time.

Ingredients:

12oz fresh cranberries, 1 cup cold water, 3/4 cup light brown sugar, 3 level tbsp icing sugar, 1 cinnamon stick, 1tsp lemon juice, zest of 1 orange, 1/8 tsp allspice, 1 star anise.

For diabetics substitute 1 cup of Splenda for the sugar.

Combine all ingredients in a medium saucepan. Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop. Remove from heat and let cool. Discard the cinnamon stick and star anise. Refrigerate until cold, or serve warm over roughly chopped melon cubes.

This is also good as a topping for breakfast cereals.

Use the remaining cranberry sauce for my delicious Cranberry and sweet potato bread.