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Author Notes: What would Thanksgiving be without cranberries? It is a must have for most, but if you are still opting for the canned variety (which I grew up on) you are missing out on a whole level of awesome that their fresh, whole berry, counter part offer. Cranberries are tangy, healthy, and have an amazingly long shelf life, despite a small harvesting season. I live in cranberry country up here in Oregon, but most times they are available all over the states and when they are, grab two bags, one for now and one to freeze for later! I’m highlighting my cranberry compote with red wine, wine pairs amazingly well with the tannic nature of the berries. This sauce or compote as I like to call it is great on turkey of course, but also amazing with roasted meats of all kinds or even seitan if you are plant based. This compote keeps well in the fridge and is ideal for canning, so you can always have it on hand. It’s also incredibly simple. So try this for your Thanksgiving holiday and impress your guests! —Alexandra V. Jones
- 12 ounces fresh cranberries
- 1 cup sugar
- 1 cup red wine, I like Beaujolais for this
- 1 lemon, zested and juiced.
- 1 pinch salt
- In a medium sauce pan combine all ingredients, bring to a boil, reduce heat to medium low, simmer 15 to 20 minutes till the natural pectin in the berries is released and sauce is thick and shiny
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe