My cranberry sauce doesn’t come out of a can. (although it did for a number of years).
Now it comes with a little booze (shhh!) Just a little port and a splash of the most syrupy, orangey liqueur, Grand Marnier.
And some brown sugar. (or white sugar, really, it doesn’t matter).
Bring the berries, port and sugar to a boil. (Save the Grand Marnier for later.)
While the berries are coming to a boil, chop a quarter of an orange, peel and all. Really fine.
Really, really fine.
The orange makes the compote thicken. I’ve see recipes calling for even more orange but a quarter seems to be the right balance. Well, that and the Grand Marnier.
After the compote thickens, take it off the heat and add dried cherries. Or dried cranberries. Or dried chopped figs. Or dried fill-in-the-blank fruit.
And throw in some toasted walnuts. But don’t add them until you’re ready to serve it so they stay crunchy.
You can just sprinkle them on top if you like. Or mix them in. Your call.
Serve it in a pretty bowl. Or an ugly one, if that’s what your mother-in-law gave you and she’s coming to dinner.
Cranberry Orange Compote
Makes 3 cups
Ingredients
1 (12-ounce) package of fresh or frozen cranberries
1 cup dark brown sugar (or light brown, or white, we don’t discriminate)
1/2 cup ruby Port wine
1/4 large navel orange, finely chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup dried cherries, or cranberries or other dried fruit
1 generous tablespoon Grand Marnier
1/2 cup chopped, toasted walnuts or pecans
Method
1. Stir cranberries, sugar and Port together in a heavy saucepan and place over medium-high heat. Bring to a boil. Stir in chopped orange, cinnamon, nutmeg and salt and reduce heat to a simmer.
2. Simmer until cranberries burst and mixture thickens, about 12 minutes.
3. Remove from heat and stir in dried fruit and Grand Marnier. Cool to room temperature. Stir in nuts just before serving.
