Cranberry / Recipes

Homemade Cranberry Sauce Compote, Gluten Free

Prep time: 15 minutes
Approximate Yield: Approximately 3 cups fresh sauce
Cook time 20 minutes

1 ½ cup sugar
½ cup orange juice
½ cup cranberry juice
4 cups fresh optional (frozen cranberries)
2 tsp fresh grated orange zest
2 cup sundried cranberries (reserve 1 cup)
½ cup of caned cranberry sauce (for texture)
1 tsp fresh chopped thyme optional (for holiday festive spice)
1 tsp fresh chopped sage optional (for holiday festive spice)
1 tsp of clove optional (omit if allergic to nuts)
1 tsp of nutmeg optional (omit if allergic to nuts)
4 ea. fresh raspberries & fresh Thyme for garnish (Decoration)

Step (1) wash and clean cranberries make sure no stems are left. In a medium saucepan bring to a boil orange juice and cranberry juice and sugar, stirring to dissolve sugar. Add fresh whole cranberries and 1 cup of sun dried cranberries, note reserve one cup to fold into cranberry compote when chilled, and return to a boil. Reduce heat, simmer for 10 minutes or until cranberries become soft to the touch or aldente remember cranberries will continue to cook as compote cools down.

Step (2) remove from heat. Cool completely at room temperature and then chill in refrigerator 25 minutes. Cranberry sauce will thicken slightly as it cools.

Step (3) after cool at this point you can add all number of optional ingredients along with folding in the cranberry sauce into cooked cranberries for texture. I typically mix in the reserved cup of sundried cranberries next, along with fresh orange zest, chopped herbs; I add my remaining ingredients of nutmeg and clove to add the festive spice flavor to compote. Bowl compote and decorate or garnish with seasonal berries and fresh thyme or rosemary. Serve as a great side dish with Holiday meats such as Turkey, Ham, Fresh Pork, Duck, Goose, and Venison.

Kitchen equipment needed:

1 ea. chef knife, 1 ea. paring knife,
1 ea. set of measuring spoons & measuring cups
1 ea. pair oven mitts
1 ea. metal spoon
1 ea. cutting board
1 ea. large sauce pan
2 ea. large mixing bowl