(Submitted by Anne Roos, passed along to her by her friend Sally.)
2 bags cranberries
9 oz kumquats trimmed and quartered lengthwise (1 1/2 C)
1 C sugar (lowered from 1 1/2 in original recipe)
2 T finely chopped and peeled fresh ginger root
2 whole star anis
1/4 teasp. salt
Stir together all ingredients in a 4 qt. heavy saucepan and simmer, uncovered, until the cranberries have burst, 10 to 12 minutes. Remove star anise and cool completely.