Churros with warm cranberry compote and ice cream

Ingredients (4 servings):

• 8 Aviko churros
• 350 g cranberries
• 150 ml unsweetened apple juice
• 50 grams sugar
• 2 tsp ground cinnamon
• 3 pc star anise
• 1 tbsp powdered sugar
• 4 scoops vanilla ice cream
• 4 mint sprigs

Method

Preparation time: 25 minutes + cooling

• 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 in an oven or air fryer according to the instructions on the packaging. 
• 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.