This thick cranberry compote gets sweetness from maple syrup, tangerine and cinnamon. Perfect for sweet or savory dishes.
I never really get excited about cranberry sauce – I can take or leave it – but the other morning, I threw some ingredients together and cooked it into this thick compote, and wow. The maple tamed the tart berries, and the tangerine and spice play supporting back-up rolls, letting the clean flavor of the berries come through. With all the richness of food during the holidays, a the hint of bitter tartness of cranberries has been a welcome addition at breakfast.
I’ve been loving this compote over dutch babies and spooned over yogurt, but it would make a grand addition to any Thanksgiving table, too. This recipe was inspired by one from Cookie + Kate, with enough maple syrup to tame the astringency of the berries and a little kiss of tangerine zest and juice and cinnamon.
Plus it’s stupid easy to make – just throw everything into a pot and give it a simmer. No need to chop the berries, they break down during the cooking process and turn out a chunky jam.
This recipe makes more sauce than you’ll need for one dutch baby, and it keeps well for up to several weeks.
- 8 ounces (2.25 cups, 225 g) whole cranberries (fresh or frozen)
- ½ cup (120 ml) maple syrup
- zest and juice from 1 medium tangerine (such as Satsuma)
- 1 (3”) cinnamon stick
- ¼ cup (60 ml) water
- In a medium saucepan, combine the cranberries, maple syrup, tangerine zest and juice, cinnamon stick and water. Bring to a simmer over medium-high heat, then lower the heat to maintain a low simmer and cook, stirring occasionally, until the cranberries have broken down a bit and thickened into a compote, 25-30 minutes. It will continue to thicken as it cools. Serve warm, chilled, or at room temperature. The sauce keeps well, refrigerated airtight, for up to 2 weeks.