This thick cranberry compote gets sweetness from maple syrup, tangerine and cinnamon. Perfect for sweet or savory dishes.
Prep Time: 5minutes
Cook Time: 30minutes
Servings: 8servings, makes 1.5 cups
8ounceswhole cranberries (fresh or frozen)(2.25 cups, 225 g)
½cupmaple syrup(120 ml)
zest and juice from 1 medium tangerine (such as Satsuma)
1(3”) cinnamon stick
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.
Adapted from Cookie + Kate.Nutritional values are based on one of eight servings.