Cranberry Recipe For Holidays and Beyond

Cranberries are often thought of a side dish to accompany so many  holiday favorites.  But packed with nutrients and antioxidants this delicious fruit can be enjoyed all year long on your dinner table or added to recipes for a unique sweet flavor.

Cranberry Compote

by Joyce Miller

Ingredients:

24oz  bag of fresh whole cranberries

3 cups of cranberry juice

4 Naval oranges peeled and cut in sections

2 cups dried cranberries

8 Cinnamon sticks

2 teaspoon powdered cinnamon

½ teaspoon powdered clove

5 cups of brown sugar, packed firm

Zest of oranges – about 2 tablespoons

Liqueur of your taste may be added

Directions:

Zest the oranges and put aside for later. Then peel, section and cut the oranges to add to the mixture. Heat all ingredients in a large saucepan, bring to boil, then cover and simmer for about 20 minutes until all the cranberries have burst. Continue to simmer for about an hour or two uncovered to reduce the liquid. Add the orange zest and allow the compote to reach room temperature and refrigerate overnight.

Distribute the mixture, including the cinnamon sticks, into jars for use later. Mixture can be stored in the refrigerator for several months.