Fresh Cranberry Compote

2 12oz bags of fresh cranberries
2 oranges, seeded and coarsely chopped
1 large Granny Smith apple, peeled, cored and coarsely chopped
3/4 cup orange juice
1 cup white sugar
2 whole cinnamon sticks
1/2 tsp fresh shaved nutmeg

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 orange juice, sugar, cinnamon, and nutmeg. Mix well to incorporate, cover with plastic, refrigerate for at least 6 hours or, ideally overnight. This will allow the fruit to macerate and break down into a sauce.. After 6 hours taste and adjust sweetness with additional sugar if desired. Refrigerate and store up to 2 weeks. Remove cinnamon sticks before serving. Makes 8 to 10 servings.


Serve left over compote on buttered bread, with pound cake, over ice cream or on leftover turkey sandwiches.

This recipe was by Tyler Florence found in the Better Homes and Garden magazine November 2010 issue