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Put the cranberries into a saucepan along with a glass of red wine, the caster sugar and whole star anise.Flatten the juniper berries with the side of a large kitchen knife and add them to the pan, too.
Bring everything to the boil over a high heat, then lower the heat and leave to simmer for 10 minutes, or until the cranberries have softened.
Remove the pan from the heat and leave the compote to cool for about 30 minutes.
Meanwhile, take the oranges and cut off the peel and white pith. Take care to remove every last bit of the pith as it will make the fruit taste bitter. Slice the oranges and arrange on serving plates. Sprinkle them with a very small amount of orange flower water (half a tsp is just about enough).
Once the compote has cooled a little, carefully remove and discard the star anise and juniper berries. Spoon the compote alongside the oranges.