Cranberries are often thought of as 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 small sections
2 cups dried cranberries
8 Cinnamon sticks
2 teaspoons powdered cinnamon
½ teaspoon powdered clove
5 cups of brown sugar, packed firm
Zest of oranges – about ½ cup
Liqueur of your taste may be added
Directions:
Zest the oranges and place the zest aside in a bowl 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 several hours uncovered to reduce the liquid. Stir the mixture occasionally. 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.
