Cranberry Compote
This is a wonderful compote which could easily be used in place of traditional cranberry sauce. It starts with lots of fresh ingredients like oranges, cranberries, apples, pears, ginger and freshly ground nutmeg. Cook them all together for the most wonderful accompaniment to a Thanksgiving dinner.
Ingredients
- 1 large orange
- zest from large orange
- 1 12-ounce package fresh cranberries, rinsed and picked over
- 1 large granny smith apple, peeled, cored, and diced
- 1 large ripe pear (I used Bosc, peeled, cored, and diced)
- 1 cup white sugar
- 2 tablespoons brown sugar
- 1/2 cup apple juice or apple cider
- 1/4 cup orange juice
- 1 1/4 cup water
- 1 teaspoon grated fresh ginger
- 2 cinnamon sticks
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon ground allspice
Instructions
- For the orange: After removing the zest from the orange, remove the remaining pith from the orange, section, then dice the sections. (See this post for tutorial on sectioning an orange with a knife.)
- Combine all ingredients in a medium sauce pot. Cook over medium heat, stirring as needed, until cranberries have burst and mixture has reduced and thickened. It may be necessary to lower heat as the compote starts to thicken so that it will not burn. Allow to cool; remove cinnamon sticks.
- May be served warm or at room temperature.
Notes
May be made a few days ahead. Store covered in refrigerator.