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.