Cranberry-Port compote with cinnamon & orange zest

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 & 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

11 Comments

  1. Not really fancy for turkey, but this port wine cranberry sauce would go just perfectly with some tenderer chicken.

  2. Balsamic sounds like a nice touch.

  3. Diana Robinson

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

  4. 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!

  5. 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.

  6. 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.

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

  8. Pingback: Around The Net In 7 Links 11.20.13 – Thanksgiving with an Asian Twist | The Savory & The Beautiful

  9. Pingback: Sherry-roasted butternut squash and brioche bread puddings — food & style

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