It’s nearly Thanksgiving in the U.S., while Canada celebrated theirs a few weeks ago… Thanksgiving is a holiday we love in the MM household and while we may have skipped a few Thanksgiving dinners in recent years, we can and often do a huge turkey with lots of trimmings. This year, I was thrilled to see some fresh cranberries at S&R and bought a bag to make some pre-thanksgiving relish to be enjoyed with some baked chicken. A pre-thanksgiving practice, as it were. So many folks automatically buy canned cranberry jelly and I suppose it’s easier to just open and serve, but if you have ever been curious about the original inspiration, you have to make a batch of cranberry compote from scratch. It is INCREDIBLY easy and the taste is far superior to anything you buy in a can!
Just purchase a small bag say 350 grams of fresh cranberries from your grocery. Wash the cranberries and pick out and obviously damaged or smushed ones and stick them in a small pot. Add about 1/2 cup water, the zest of one orange, the juice of one orange and roughly 1 to 1.5 cups of granulated white sugar. Turn the heat up to medium and wait until it boils and cranberries start to pop, lower heat if necessary and simmer for roughly 20-25 minutes until mostly softened. Leave in pot to cool and store in the fridge before serving if you want it cold. The pectin in the fruit naturally creates a jelly like substance.
This sweet and tart cranberry compote is superb with turkey or chicken. I also like it the day after the fowl meal with sliced turkey or chicken between thick slices of bread shmeared with cranberry compote… Yum!