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I have something to confess. I hate cranberries. Fresh, dried, or juiced. Yuck!
But I have decided to try several classic Christmas recipes during this holiday season. And cranberries are definitely a Christmas classic. There were many nights when I was younger that I spent pricking my finger on a sewing needle while trying to string cranberries for the Christmas tree.
And we always had cranberry sauce on the table for Christmas dinner. Thankfully my mom never made me eat it, or any other dishes containing cranberries.
While watching a Christmas edition of one of my favorite baking shows, a team filled a cupcake with fresh cranberry compote. It sounded intriguing, although kind of off-putting too, with my feeling towards cranberries. However, after the success of my Blueberry Compote, I decided to give it a try.
When I decided to make my Tasty Pumpkin Pancakes recently, the thought of this cranberry compote was a great complement to the pumpkin. At first taste, it was a face-puckering sour. But such a gorgeous shade of ruby red. I mean, probably one of the vibrantly colored foods I’ve ever made.
But, when I took my first bite coupled with pumpkin pancake, cinnamon chips, and fresh whipped cream… It was incredible! I became a believer in cranberries and their ability to balance other flavors. Plus, this fresh cranberry compote is really quick and easy to make.
So go ahead, try it! I guarantee it will be life-changing. Compotes sound so fancy-shmancy but really they are easy and delicious additions to meals and desserts.
Fresh Cranberry Compote
- 16 ounces fresh cranberries usually 1 bag
- 2 Tbsp brandy *optional
- 1 medium orange zested
- ¼ medium orange juiced
- 2 Tbsp granulated sugar
- Heat a saucepan over medium low heat.
- Add cranberries, orange zest, orange juice, sugar, and brandy to the pan.
- Allow to cook for about 20-25 minutes. Stir every few minutes to help macerate the cranberries.
- Once the fruit mixture has become a chunky looking jam, take off of the stove and allow to cool.
- Use the compote warm or cool. It will keep in an airtight container for about 2 weeks.