Cranberry Compote | A Taste of Morning

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.

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)

I ordered some Amaryllis bulbs early in the Fall in the hopes that they would be in bloom for Thanksgiving. Somehow, I timed it just right. It’s always so nice when things work out that way.

One of the side dishes that I will be preparing on Thursday is Bourbon Mashed Sweet Potatoes. The recipe was sent to me by one of our guests. It’s delicious. I tested it out this summer while I was visiting my mother.

Tim’s Bourbon Mashed Sweet Potatoes

4 – 5 large sweet potatoes, washed

8 T. unsalted butter

1/2 c. good Bourbon, or to taste*

1/4 t. vanilla extract

1/2 c. honey, or to taste

1/4 c. brown sugar, or to taste

1/4 t. ground cinnamon, or to taste

milk or cream, just enough to achieve desired consistency

(1) Pierce sweet potatoes with a fork. Cook in microwave until tender or wrap in buttered aluminum foil and bake at 425 degrees for 45 to 60 minutes or until tender.

(2) Remove sweet potatoes from their skins. Mash together with the remaining ingredients, making adjustments as needed to achieve desired flavor and consistency.

* Note: the alcohol is not “cooked out” in this recipe.

Another one of the side dishes that I’ll be serving is my Cranberry Compote, which I make every year. I prepared the base this morning (photo below) and will add fresh apple just before serving on Thursday.

Cranberry Compote

1 c. granulated white sugar

1/2 c. cold water

6 whole cloves

3 whole allspice

2 cinnamon sticks

1/2 c. dried cranberries

1/2 c. dried apricots, diced

1/2 c. raisins, currants or chopped dried dates

3 c. whole fresh cranberries, washed and picked over

1/2 c. pecans or walnuts, coarsely chopped

zest of 1 fragrant orange, finely minced or grated

1 1/2 c. chopped fresh apple or pear, or orange slices, optional

(1) In a medium pot, stir together granulated sugar, water, cloves, allspice and cinnamon sticks. Bring to a boil over medium heat. Reduce heat to low so that they syrup is barely at a simmer. Cook 10 minutes. Carefully remove spices.

(2) Add dried cranberries, apricots and raisins, currants or dates to sugar syrup. Bring dried fruits to a simmer and cook for 5 minutes. Stir in cranberries, pecans and orange zest. Cover. Remove from heat. Let sit 5 to 10 minutes. The cranberries should just begin to pop. If they do not, you may need to return the pot to a low heat for a few minutes.

(3) Serve warm or chill before serving. If desired, stir in apple, pear or orange right before serving.

Note: Cranberry Compote is very versatile. It can be served on its own, mixed into yogurt, or mixed with maple syrup, warmed and served over French Toast. For Thanksgiving, I will be serving it as a chilled side dish.

Now, I’m off to do some more cooking! I’ll try to do a Thanksgiving Preparation, Part II tomorrow or Thursday morn. Just in case I don’t manage to get another post in before the holiday, Happy Thanksgiving!!!