Cranberry and Berry Compote

The inspiration There is another Holiday favorite that begs to be enjoyed this season, the beloved cranberry.  I welcome the tartness of this royal red orb and love these with the fall seasonal apples.   I am always open to...

The inspiration
The inspiration

There is another Holiday favorite that begs to be enjoyed this season, the beloved cranberry.  I welcome the tartness of this royal red orb and love these with the fall seasonal apples.   I am always open to new ways to enjoy this seasonal treat.

This recipe caught my eye as I loved the idea of pairing with other sweeter berries.  This could also be a complement to Turkey and Chicken in place of the usual Cranberry Sauce.  This recipe was featured in a Publix flyer, The Feast without the Fuss, as a Holiday insert.

Berry Compote
Berry Compote

Cranberry and Berry Compote

Ingredients:

  • 2 oranges for zest and juice
  • 1 12 ounce bag of fresh cranberries
  • ½ cup sugar
  • ½ cup Seedless Strawberry or Raspberry Jam
  • 1 teaspoon ground cinnamon
  • About 1 ½ pounds of fresh or frozen berries.  Included fruits:  raspberries, strawberries, blueberries or blackberries.

Directions:

  1. Zest or grate orange peel ( without including any white) and then juice these oranges for about 1 cup of juice. Add this juice and zest to a medium saucepan on medium heat
  2. Stir in cranberries, jam, and cinnamon; cook for about 5 – 6 minutes, stirring occasionally, or until the cranberries begin to burst.
  3. Reduce heat to low. Stir in mixed berries and cook for another 2 – 3 more minutes or until softened. Remove the pan from the heat and let cool for about 10 minutes.
  4. Serve with Turkey or Chicken for a surprising finish. Use this to top some favorite vanilla ice cream or pound-cake. Someone suggested this as a topping for their favorite Apple Pie.
  5. This also might be the base for a beloved Cobbler. Possibly topping this with a Streusel that includes:

Streusel Topping:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup oatmeal
  • 1/2 pound cold butter, diced

Mix these ingredients in a bowl with a fork, or opt for a electric mixer or food processor.  The end result is butter that is pea sized with a crumbly mixture of this topping.  Spread this over the above noted compote and bake for about 35 - 40 minutes at 350 degrees or until this fruit mixture is bubbly and the streusel topping is browned and crisp.  Serve warm with ice cream and maybe even some toasted nuts as garnish.