Cranberry Compote

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It's hard to compete with the simplicity of canned cranberries during a busy holiday meal preparation, but you won't impress any of your guests with can shaped slices (they are certainly a guilty pleasure). This recipe provides a subtly Indian spin on the required cranberries at Thanksgiving and Christmas dinner. It keeps well so you could make it up several days ahead of any feast, which also allows the habenero flavor to sink in just enough to tingle the tongue.

Cranberry Compote

2 pints fresh or frozen cranberries
1 cup red wine
1 cup water
2 Tbl red wine vinegar
½ c sugar
1 habenero pepper, split
2 whole pods star anise
2 cinnamon stick
1 shallot, minced
1 Tbl allspice, whole
½ tsp black pepper

Simmer cranberries on medium heat with all ingredients in a sauce pan till berries are burst and jelly like; serve as a condiment with turkey, chicken, or lamb

Serves 5-6

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