Cranberry-Port compote with cinnamon and orange zest A modern spin on the compulsory Thanksgiving cranberry sauce

Cranberry-Port compote with cinnamon and orange zest

Fresh cranberry sauce has become almost as important as the turkey itself…

A Thanksgiving feast doesn’t feel complete without a bowl of cranberry sauce. Undeniably, the tangy condiment has become as much of a showpiece as the traditional turkey it’s served with!

A cranberry compote with delicate sweetness and depth

So here’s a version of the cherished sauce that will bring a modern twist to your holiday table. Simmered in port, the cranberries acquire an exquisite depth and a delicate sweetness. Meanwhile, the cinnamon and orange zest, simmered alongside the colorful berries, bring a bit of nuance and extra layers of flavor. Once done, the sauce ends up having a compote-like texture, which makes it even more luxurious.

Here’s wishing you a festive, joyful and delectable holiday celebration!

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Cranberry-port compote with cinnamon and orange zest

makes 2 cups
active time: 15 min

  1. 1 cup ruby port
  2. 1/2 cup organic sugar
  3. 2 cinnamon sticks (3″ long)
  4. zest of 1/2 an orange (use a vegetable hand-peeler)
  5. pinch sea salt
  6. 12 oz (340 g) fresh cranberries (3 1/2 cups)
  7. 1 teaspoon aged balsamic vinegar

  1. Place the port, sugar, cinnamon sticks, orange zest and salt in a medium saucepan and bring to a boil. Once boiling, reduce heat to medium/medium-high and add the cranberries. Stir well and fast-simmer for 6 to 7 minutes until the cranberries have fallen apart and the juices have thickened, stirring frequently. Coarsely mash the cranberries with a potato masher until the mixture is chunky. Add the vinegar, stir well and transfer to a bowl to cool to room temperature. Once cooled, remove the cinnamon sticks and orange zest and discard. The compote can be served immediately or refrigerated for up to 3 days. Bring to room temperature before serving.

Cranberries

sauce, cranberry, orange zest

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8 Comments

  • Reply Diana Robinson November 19, 2016 at 11:32 pm

    Thank you Viviane! Just what I needed for upcoming Thanksgiving. Another of your glorious recipes. All brst wishes to you both. Diana

    • Reply Viviane Bauquet Farre November 22, 2016 at 2:32 am

      Oh, you are most welcome, Diana! Wishing you and yours a most delicious Thanksgiving!

  • Reply mjskit December 5, 2015 at 3:26 am

    Oh my! Ruby Port and cranberries!!! What a great combination! I have a standard cranberry sauce, but this one has erally caught my attention. Thanks!

  • Reply Liz November 27, 2015 at 2:42 am

    I made a mini batch of cranberry sauce just for me. The boys each took about a teaspoon to be polite—lol. It’s a must on the Thanksgiving tables and your version with port sounds fantastic.

  • Reply Evelyne@cheapethniceatz November 26, 2015 at 12:26 am

    Cranberry sauce is a must, and anything out of a can is a sin! I am impressed by these more sophisticated recipes coming out. Port is a wonderful idea.

  • Reply Skye November 23, 2015 at 10:04 pm

    V – Our family TG feast is in for a treat! Can’t wait to make it!

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