This cranberry compote recipe is one of those that is so super simple, but looks impressive on a table. It’s versatile too, you can really play around with your ingredients to change the flavors. Want a sweeter compote? Savory? Spicy? These are all really easy.
How to eat it? We all know the traditional use, with turkey, but try this spread on a sandwich with avocado, make a parfait with granola and yogurt, top a cheesecake, serve with good bread and sharp Cheddar or Gruyere, top ice cream…and these are just a few ideas.
INGREDIENTS: 12 oz bag of fresh cranberries, 3/4 cup of sugar, 3/4 cup of water
ADDITIONS (pick one or two, not all): 1 tbsp red-wine vinegar (for zing), 1 tbsp grated orange or lemon zest (for freshness), 1 shallot finely chopped and cooked with 1 tsp olive oil until translucent (for savory), 1 tbsp finely grated fresh ginger (for spice), 1/4 cup of bourbon (for smoke), 3 cups red seedless grapes (for sweet), 1/4 cup apple juice (for sweet), 1/4 cup orange juice (for citrus), 1 finely chopped fresh jalapeno (for spice).
DIRECTIONS: Rinse the cranberries and pick out any duds. Combine all ingredients (all basic ingredients and two additions) in a large sauce pan. Bring to a boil. Reduce to a simmer and cook until most cranberries have burst and are soft. About 10-15 minutes. Transfer to a bowl, allow to cool, refrigerate. Keeps up to two weeks in the refrigerator.