Heat the water in a heavy based saucepan on medium heat. As soon as it starts boiling, add in the cloves and star anise. Remember, whole spices are fabulous for infusing dishes at the beginning of dishes!
Bring the water to a boil and add in the cranberries. Be sure to cover the pan and allow the cranberries to ‘pop’. When most of them have popped, carefully lift the lid and add in the maple syrup, chia seeds and remaining spices. Mix together, cover the pan again and simmer.
Once the sauce starts to thicken to resemble a warm jam consistency, turn off the heat and remove the lid and allow the sauce to cool. Once completely cool, transfer into mason jar and chill completely before serving. The sauce will continue to thicken as it chills.