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Fresh Cranberry Compote

Makes: 8 to 10 servings
Prep 15 mins Stand 6 hrs  overnight
Fresh Cranberry Compote
  • 2 12  ounce bag  fresh cranberries
  • 2  oranges, seeded and coarsely chopped
  • 1  large Granny Smith apple, peeled, cored, and coarsely chopped
  • 3/4  cup  Grand Marnier or orange juice
  • 1  cup  white sugar
  • 2  whole cinnamon sticks
  • 1/2  teaspoon  fresh shaved nutmeg

1. Place cranberries, oranges, and apple in a food processor (in batches if needed). Pulse 8 to 10 times or until mixture is coarsely chopped. Once pulsed, transfer to a large bowl and add the Grand Marnier, sugar, cinnamon, and nutmeg. Mix well to incorporate, cover with plastic, and let stand at room temperature for at least 6 hours or, ideally, overnight (refrigerate if using orange juice rather than Grand Marnier). This will allow the fruit to macerate and break down into a sauce. After 6 hours, taste and adjust sweetness with additional sugar as desired. Refrigerate and store up to 2 weeks. Remove cinnamon sticks before serving. Makes 8 to 10 servings.

From the Test Kitchen
  • If desired, rather than using the whole oranges, finely shred the peel and chop the fruit, omitting the pith.
Nutrition Facts (Fresh Cranberry Compote)
  • Servings Per Recipe 8,
  • cal. (kcal) 76,
  • carb. (g) 17,
  • fiber (g) 2,
  • sugar (g) 12,
  • vit. A (IU) 49,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 1,
  • Potassium (mg) 55,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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