Recipe for Cranberry-Cherry Compote for Thanksgiving All Year!

Cranberry-Cherry Compote

Recipe by Anna Stockwell

Who doesn’t remember Cranberry Sauce, especially the Ocean Spray “jelly” kind in the can?  I loved that stuff growing up and could never understand why we only ate it once a year at Thanksgiving.  My palate has grown a little bit since those days so I’m always looking for an easy but tasty recipe for something that actually resembles cranberries but more of an actual relish.  I think I found it in this year’s November issue of Epicurious. I haven’t made it yet but I’m definitely going to if only to put on sandwiches with sliced turkey- who doesn’t love a taste of Thanksgiving all year?

Ingredients

  • 20 ounces frozen or fresh cranberries (about 4 1/2 cups)
  • 10 ounces frozen dark sweet cherries (about 2 cups)
  • 1 1/4 cups (packed) brown sugar
  • 1/2 cup apple cider
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup bourbon

Instructions

  1. Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
  2. Do Ahead: Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.

 

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