Cranberry Orange Compote

By Chef Gwen
November 2, 2009
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Cranberry Orange Compote

Author Notes:

This is a little too grown-up to be called a relish. Tired of wondering just what was in that wiggly cranberry sauce that came out of a can, I figured it was time to gussy up our Thanksgiving table. I just didn't like seeing the impression of the can on the old stuff. Just like cooking with wine, the better the port you use, the better the compote will taste. Since it makes 3 cups, you can use any leftovers to spread on turkey sandwiches after Thanksgiving, or put a dollop on a wedge of warm brie and serve with crostini or crackers, or even use it as a glaze for ham.

Chef Gwen

Serves: 3 cups

  • 1 (12-ounce) package fresh or frozen cranberries
  • 1 cup sugar
  • 1/2 cup ruby Port wine
  • 1/4 of a large navel orange
  • 1/4 cup dried cranberries or dried cherries
  • 2 tablespoons Grand Marnier
  • 1/4 teaspoon ground cinnamon
  • 1 pinch nutmeg
  • 1 pinch salt
  • 1/2 cup toasted, chopped walnuts (optional)
  1. Stir cranberries, sugar and Port together in a heavy saucepan. Place over medium-high heat and bring to a boil.
  2. Finely chop (even mince in a food processor if you want) the orange. Stir into cranberry relish and reduce heat to medium.
  3. Simmer until cranberries burst and mixture thickens slightly, about 10 to 12 minutes.
  4. Remove from heat and stir in cranberries (or cherries), Grand Marnier, spices and salt.
  5. Cool completely before folding in nuts (if using).

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