Ginger-Citrus Cranberry Compote
Fresh ginger and orange enliven cranberry sauce in this easy recipe from Haven’s Kitchen in New York City. If you’d like, remove a wide strip of zest from another orange with a vegetable peeler and use as a garnish for the compote.
- 4 cups (1 lb./500 g) fresh cranberries
- 3/4 cup (6 oz./185 g) sugar
- Zest and juice of 1 orange
- 1-inch (2.5-cm) piece fresh ginger, peeled and cut into 1/4-inch (6-mm) rounds
- Fine sea salt
In a heavy saucepan over medium-high heat, combine the cranberries, sugar, orange juice and ginger and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, until the cranberries have burst and the sauce thickens, 10 to 15 minutes.
Remove and discard the ginger pieces. Stir in the orange zest and a small pinch of salt. Transfer the compote to a serving bowl. Serve at room temperature, or cover and refrigerate for up to 3 days and serve chilled. Serves 4 to 6.
Adapted from a recipe by Haven’s Kitchen, New York City