No holiday meal is complete without this Fresh Cranberry Compote recipe. Citrus, cinnamon, and nutmeg balance out the tangy, tart fresh cranberries for one delicious side dish or topping (there's no wrong way to serve this).
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.
If desired, rather than using the whole oranges, finely shred the peel and chop the fruit, omitting the pith.