Sweet with a citrusy edge, this cranberry compote is delicious paired with Roasted Turkey. Ginger gives just the right amount of spices. You can make it ahead and store it in the fridge for about a week, or tuck it into the freezer for up to 6 months. Just warm it up in a saucepan before serving.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Sauce
Cuisine: American
Keyword: cranberries, orange
Servings: 6servings
Calories: 155kcal
Author: Jenny McGruther
Equipment
Medium Saucepan
Ingredients
12ouncescranberries(fresh or frozen)
1tablespoonorange zest
1cuporange juice
2tablespoonsorange-flavored liqueur(such as Grand Marnier)
Place all the ingredients into a medium saucepan set over medium-high heat. Bring to a boil, and then turn the heat down to medium. Simmer until the cranberries pop and the sauce thickens - about 10 minutes.
Pluck out the ginger with a spoon, and then serve the sauce. Store any leftovers in a tightly sealed container in the fridge for up to 1 week.