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Author Notes: Early in my marriage, I invented this cranberry sauce to accompany a Chinese-five-spice-roasted turkey I tried one Thanksgiving. I love the way the sweet Asian-influenced flavorings complement the tart cranberries. This is a sauce that brings an exotic touch to your holiday table without being "too weird" for those guests who like the meal to be exactly the same from year to year. It is also fabulous served with roast pork. - Rhonda35
Serves 4 to 4-1/2 cups
- 2 large navel oranges, peels reserved and sections chopped
- 2 cups water
- 3 cups fresh cranberries, sorted
- 2 large crisp apples (such as Granny Smith or Gala), peeled, cored and chopped
- 1/2 cup fresh orange juice
- 2 limes, zested and juiced
- 1 cup sugar
- 2 teaspoons minced fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 star anise pod
- 1/2 cup maple syrup
- 3 tablespoons brandy or cognac
- 1/2 cup toasted walnuts, chopped
- 1 cup dried cranberries
- Chop orange peel into small dice. Place in 2-quart saucepan with the water. Bring to a boil, reduce to a gentle simmer and cook 10 minutes. Drain and place peel back in the pan. (This procedure removes much of the bitterness from the peel and softens its texture.)
- Add remaining ingredients to the pan, except syrup, brandy, walnuts and dried cranberries. Bring to a boil, reduce heat and simmer partially covered over low heat for 15-20 minutes. Mixture should be thickened and cranberries should have popped, yet held some of their shape.
- Remove star anise pod. Stir in remaining ingredients and cook one minute more.
- Remove from heat and cool to room temperature before serving. Compote can be made several days ahead and stored in refrigerator till needed. Serve chilled or at room temperature.
- This recipe was entered in the contest for Your Best Cranberry Sauce