Bordeaux Cranberry Compote

For as long as I have been cooking Thanksgiving dinner, I have been using the same delicious Cranberry Compote recipe. Obviously, I really, really like the recipe, otherwise I wouldn’t keeping making it. But I recently came across a recipe for Cabernet Cranberry and Blueberry Sauce from Avery Cooks that inspired me to make a few simple changes to my old standby … just to try something new.  So, I substituted a Bordeaux for the water in my recipe and blueberries for one cup of the cranberries, and made a few minor changes. As I expected, the compote was different, but still delicious. The wine and blueberries added nice, but subtle, background flavor and created a darker colored compote. (For a more pronounced wine flavor, one could cut back some on the spices or on the cranberries which are both still pretty prominent flavors.) This dish is fairly chunky and I like to add fresh fruit right before serving because its crisp texture and flavor provide a pleasing contrast when paired with the sweet and tangy cranberry mixture.

CranberryCompoteBordeaux

CranberryCompoteBordeauxJar2

Ingredients

1 c. granulated white sugar

1/2 c. red Bordeaux wine (Cabernet Sauvignon, Cabernet Franc, Merlot or similar wine)

6 whole cloves

3 whole allspice

2 cinnamon sticks

1/2 t. ground mace

1/2 c. dried cranberries

2 T. dried blueberries

1 c. frozen blueberries

2. c fresh cranberries (washed and picked over)

1/2 c. finely chopped walnuts

zest from 1 fragrant orange

Optional, 1 1/2 c. chopped fresh apples, pears and/or oranges.

Directions

1. Combine sugar, wine and spices in a 2-quart non-stick pot. Bring to a simmer over medium-low heat, stirring to dissolve sugar. Let simmer for 5 – 10 minutes, then remove cloves, allspice and cinnamon. (Count to make sure that you have all of them.)

2. Stir dried fruits into wine mixture. Allow dried fruits to simmer for about 5 minutes, then stir in frozen blueberries. When the mixture returns to a simmer, stir in fresh cranberries.  Cook, stirring occasionally, until most of the cranberries have popped. Stir in walnuts and orange zest, then remove from heat.

3. Chill in a clean glass jar until serving. If desired, toss cranberry mixture with fresh apple, pear and/or orange chunks first right before serving.

Have fun getting ready for the holidays! I hope that you enjoy the recipe!

View my previous Thanksgiving-related posts:

Blood and Sand Cocktails

Black Tea Sangria (Mocktail)

Chanterelle Risotto with Truffle Butter

Little Apple Manhattan Cocktails

Chocolate Bourbon Pots de Creme with Orange Bourbon Cherries

Thanksgiving Wine Recommendations

Preparing for Thanksgiving (Bourbon Mashed Sweet Potatoes and the Original Cranberry Compote)

6 responses to “Bordeaux Cranberry Compote

  1. This sounds so lovely. It’s funny – I’ve never made the same cranberry sauce twice! And I’d love to try this one. Your photos are outstanding.

  2. I usually make this to serve as a side dish with turkey or ham for the holidays, but you can make crostini with it and a little cheddar cheese. I also really like it for breakfast served on top of yogurt or mixed with maple syrup as topping for French toast or pancakes. It will keep for several weeks, just as long as you don’t add the fresh fruit until serving. I hope that you like it!

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