Cranberry Compote Recipe
Absolutely addictive, Cranberry compote made with red wine is the perfect side dish for your Turkey dinner. You'll need Just 5 ingredients and mere minutes to put together this versatile and delicious dish. Makes 3 cups.
servings
Ingredients
- 12 oz cranberries (fresh or frozen)
- 12 oz granulated sugar (1 ½ cups)
- 8 oz red wine (1 cup (light to medium bodied))
- 1 cinnamon stick
- 1 orange (zest peeled in a long strip (avoid white pith))
Instructions
- Combine 12 oz cranberries, 12 oz granulated sugar, 8 oz red wine, 1 cinnamon stick, and the zest from 1 orange in a saucepan. Heat over medium high until the wine begins to boil and the cranberries start to pop.
- Reduce the heat to medium -low and continue cooking for about 10 minutes (see note). The majority of the cranberries should have popped and the mixture will be a little thicker.
- Remove the pot from the heat and cool to room temperature.
- Remove the cinnamon stick and orange zest. If you'd like you can slice the orange zest into thin strips and return to the sauce. I just take it out.
- Place in a covered container and chill for several hours. The mixture will continue to thicken as it cools.
- The cooked cranberries will keep for several weeks in the refrigerator.
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Notes
The longer you cook the mixture the firmer the sauce will be when cooled.
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