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In medium-sized heavy-bottomed saucepan, bring sugars and water to boil over medium-high heat. Reduce heat to medium and boil, uncovered, for 5 minutes, stirring occasionally.
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Add red wine, cranberries, chopped pear, marmalade, and maple syrup. Increase heat to medium-high to return mixture to boil then reduce heat to medium-low. Stir mixture frequently throughout the cooking process, for about 8 minutes. Then, add the cardamom, cinnamon stick, and star anise. Continue to cook mixture, uncovered, stirring frequently while cooking it for another 7-10 minutes, or until sauce thickens (it will thicken somewhat more as it is stirred during the cooling process).
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Remove saucepan from heat and discard the chunk of cinnamon stick and the star anise. Stir sauce several times as it cools as this will help it to thicken.
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Store sauce, tightly covered, in refrigerator for up to 5 days or freeze for longer storage. Serve sauce cold or at room temperature alongside roasted poultry.