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Posted by Jessica Pinney on , last updated
As far as I’m concerned, the cranberry sauce is the most important thing on the table at Thanksgiving. I’ve felt this way my whole life and very few people seem to agree with me. That’s alright, I relish being an outsider.
Because of my unmatched enthusiasm for this little crimson berry, I believe I am one of the world’s foremost cranberry experts (totally a real thing). That means you can 100% trust me when I tell you that this is the best cranberry sauce I’ve ever had. Hands down!
The bay leaf, orange, and cinnamon stick directly infuse the flavor of the holidays into thisdish. It blows that single-flavored canned stuff out of the water!
This recipe is just so easy to make, there’s no excuse not to make it!
This year, treat your family to the cranberry sauce they deserve, this cranberry compote.
Holiday Cranberry Compote Sauce Recipe
The perfect holiday cranberry sauce! Easy cranberry compote flavored with cinnamon and orange.
1cupsweet Riesling(make sure you get sweet, not a dry variety!)
2packages of Ocean Spray cranberries(about 1.5 lbs)
1medium whole orange(quartered and deseeded)
½cinnamon stick
2whole allspice berries
1dried bay leaf
¼teaspoonfine sea salt
Instructions
1. Heat a saucepan over medium heat. Add the sugar and wine. Stir to combine and bring to a simmer. Cook about 6-8 minutes until the sugar has dissolved andthe mixture simmers with thick.
2. Add the cranberries and reduce the heat to low. Gently stir to combine with sugar and wine. After 3 minutes, squeeze the juice from the orange quarters into the pan. Add two of the squeezed orange quarters as well as the cinnamon stick, allspice, bay leaf, and salt. Stir often and cook another 10-15 minutes until the cranberries begin to burst and the sauce thickens.
3. Remove the pan from the heat and set aside to cool for 10 minutes. Remove and discard the orange quarters, cinnamon stick, allspice berries and bay leaf, and set the compote aside to cool completely. Depending on the texture of sauce you like, you may want to put the finished compote in a blender or food processor and purée. I just left mine as is because I like having the whole berries.
4. Store in an airtight container in the refrigerator for up to 1 week.
I have the BEST bomb diggity cranberry sauce hands down 12 ounce bag cranberries, 1/2 cup orange juice, 1/2 cup peach schnapps, juice of 1/2 a lemon, 1/2 cup water and 1 1/2 cup sugar. Combine in a heavy pan and cook low and slow until most of the cranberries have popped, and the sauce has thickened. You can adjust the sugar content if you want sweeter add another 1/4 cup or tart add a,1/2 cup less.
Reply
Jessica Pinneysays
Peach schnapps sounds really interesting, I’ll have to give that a try some time.
Reply
Pie ladysays
I kno this precious blogger is NOT going to say. But it doesn’t mean that I CANNNOT ….so here goes ….HOW IN THE HAMM sandwich wud post YOUR own recipe in HER website!!!!! Go get ur own and POST ur recipe THERE…!!!!! get it???got it!!…good!
Reply
Lorasays
I was thinking the same thing! Like WTF!!!
Reply
Robbysays
My oh my is this delicious! I made it today to serve tomorrow. I put one third of it in the food processor and left the rest as is so it would have whole berries like you mentioned. Thanks for the great recipe.
Reply
Brian Finleysays
Does anyone have the Cranberry Compote recipe with the currants and ginger it’s from a 90s Thanksgiving Issue of bon appetit, please let me know thanks.
Serve warm, room temperature, or chilled. Cranberry sauce will thicken as it cools. To store, let cool completely, then transfer to a resealable container and refrigerate for up to 1 week or freeze for up to 3 months.
Cooking is as simple as combining the sugar, orange juice, ½ cup of water, the cinnamon, salt and cranberries in a medium saucepan. Bring the mixture to a simmer over medium heat and cook for 15 minutes - and then let cool before serving.
While both are cranberry-based spreads, they differ in texture and sweetness. Cranberry jam tends to have a smoother, more spreadable consistency compared to the thicker cranberry sauce. Moreover, jam typically includes a higher sugar content, making it sweeter.
Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid. The difference between the fluid sauce and the jelly versions comes down to pectin.
While refrigeration is a suitable method, leftover cranberry sauce will only last for a few weeks this way. So if you want to keep cranberry sauce longer than that, turn to the freezer to extend the life of your cranberry sauce.
Cover it well and store it in the fridge. Don't be tempted to freeze cranberry sauce; the structure will break down, and you could lose the gelling. A raw sauce has a shorter shelf life than a more stable cooked one. You can make it a day or two ahead.
One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.
You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going. Add too much and you'll be stirring at the stove much longer than expected.
Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.
Why Do We Serve Cranberry Sauce at Christmas? Following in the footsteps of America, we traditionally add cranberry sauce to our plates at Christmas to add a sweet and tangy taste to our turkey.
Best Jellied Cranberry Sauce: Ocean Spray Jellied Cranberry Sauce. The Ocean Spray brand is pretty much synonymous with all things cranberry, so it's not really a surprise that they have their cranberry sauce dialed in.
But that's not the case for prepared cranberry sauces, where prices are up. Lochner pointed out that processors set those prices, not growers, and that there are higher input costs unrelated to berries — like “processing the fruit and getting it to market.”
The homemade cranberry sauce has nearly half the calories, carbohydrates, and sugars compared to the store brand. It also has more fiber as well as potassium!
Research suggests that there are multiple, powerful elements found within cranberries that are linked to a variety of health benefits. Besides helping consumers meet their recommended daily fruit intake, cranberries work hard for your whole-body and can support urinary tract, stomach, oral and heart health.
Cranberry sauce was first offered to consumers in North America in 1912 in Hanson, Massachusetts. Canned cranberry sauce appeared on the market in 1941, allowing the product to be sold year-round. Cranberry sauce can be used with a variety of meats, including turkey, pork, chicken, and ham.
Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.
Compote is not as thick as jam or jelly, and it's meant to be consumed relatively soon after making (it will keep for up to 2 weeks in the refrigerator). It's not designed to be canned or preserved for the months or years ahead.
Most varieties should last a full year if the can remains dent-free, but keep an eye on that "best before" date to be safe. If you open the can and the sauce appears discolored, or the smell or taste seems off, go ahead and toss it.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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