Preheat oven to 350°F (175°C).

Butter and sugar six 3/4-cup ramekins.

In a small saucepan, bring milk and butter to a boil.

Remove from heat and whisk in cornmeal until smooth.

Cover and let sit until liquid is completely absorbed.

In a medium bowl, beat egg whites until firm peaks form.

In another medium bowl, whisk egg yolks with 1/3 cup sugar.

Add cornmeal mixture and whisk until smooth.

Gently fold in egg whites until no streaks remain.

Spoon batter into the prepared ramekins.

Run a thumb around the edge of each ramekin to encourage even rising.

Bake for 22 minutes, or until golden, risen, and firm to the touch.

Let cool slightly.

Tie star anise, peppercorns, and cinnamon stick in cheesecloth.

In a medium saucepan, combine red wine, remaining sugar, and spice bundle.

Bring to a boil, stirring to dissolve sugar.

Add cranberries and cook over moderate heat for 5 minutes, or until they pop.

Transfer cranberries to a bowl using a slotted spoon.

Discard the spice bundle.

Boil the liquid over moderate heat for 15 minutes, or until thick and syrupy.

Return the cranberries to the syrup.

Run a thin knife around the sides of the cakes to loosen them from the ramekins.

Unmold and serve corn cakes with spiced cranberries.