Growing up i always avoided the canned cranberry like the plague. During Thanksgiving that is what was served with our feast. Still it was so gelatinous and so off putting. I swear that its like a Twinkie and can outlive us all! When i was old enough to start cooking and saw the bags of fresh Cranberries i thought “Where has this been?” After different attempts and many different flavor profiles, i discovered that i like the combination of citrus and cinnamon enhanced with the cayenne pepper added to our fresh cranberries and as they say…”A Star Was Born!”
Cranberry Orange Compote
The thought of canned cranberry sauce just blows my mind...but to each his own. That being said there is nothing like fresh cranberry orange compote. The sweetness of the orange and the tartness of the cranberries combined are an out of this world experience. There is aha moment when you first taste this sweet and spicy compote its like a jam married to a hot pepper. The combined spices of cayenne pepper with cinnamon give it this warmth yet deep and complex taste.
Ingredients
Ingredients: Cranberry Orange Compote
- 1 Cup Orange juice
- ¾ Cups plus 2 Tbsp of white sugar
- 1 12oz. bag of cranberries (fresh)
- Zest of 2 oranges
- ⅛ tsp of salt.
- ⅛ tsp. of Cayenne Pepper
- ⅛ tsp. of Cinnamon
Instructions
- Gather our Ingredients
- Place a saucepan on the stove.
- In the saucepan place your Orange juice.
- Next, place your cranberries.
- The sugar goes in next.
- Into the same saucepan place your zest, cayenne pepper, salt and cinnamon.
- Turn your heat on medium and mix all your ingredients together
- Bring to a boil.
- You will then see your cranberries start to burst. Turn off the heat and stir.
- Place in a bowl to cool.
- Cover with Saran Wrap.
- Place in your refrigerator until ready to serve.
- Garnish your compote with orange zest.
