Churros Cranberry

Method

Place the cranberries with the apple juice, sugar, 1 tsp cinnamon, and star
anise in a saucepan. Bring to the boil and then simmer over medium heat
for 10 minutes until the berries burst open.
Remove the pan from the heat, and allow to cool to room temperature.
Keep the cranberry compote covered in the refrigerator.
Prepare the churros according to the instructions.
Meanwhile, heat the cranberry compote over low heat. Add some extra
apple juice or water if necessary. Mix the powdered sugar with the last
teaspoon of cinnamon. Spoon a generous spoonful of cranberry compote
onto four plates. Add a scoop of vanilla ice cream. Add the churros and
sprinkle with the cinnamon sugar.
Garnish the desserts with the mint.

Tip: make the cranberry compote 2–3 days in advance, and keep covered
in the fridge.