Thursday, November 10, 2011

Cranberry Compote

Great on stuffing, rolls, baked brie, sandwiches and all your favorite holiday foods.  This recipe is based on Julia Child's cranberry sauce.  And I think I'm going to can it this year for Winter Solstice gifts...

1 large granny smith apple, peeled, diced
1 large orange, zested, peeled, seeds removed, diced (or a cup of kumquats or tangerines, leave skin on)
1 cup orange juice or apple cider
3 cups fresh cranberries
1 tablespoon cider vinegar or lemon juice
½ cup maple syrup or honey
¼ teaspoon sea salt
1/8 teaspoon cayenne, ground, more or less to taste

Pour juice and cranberries into large saucepan over medium-high heat. Stir in the rest of the ingredients, including orange zest and peel. Cover pan and bring to boil over high heat. Stir, reduce heat to medium, and cook covered for 5 minutes, until all cranberries burst. Uncover, reduce heat to simmer for 5 minutes, until thick. Remove orange peel. Cool to serve at room temp. Can be kept frozen for several weeks.

Makes about 3 cups

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