There are countless styles of cranberry sauce to enjoy during the holidays, each with its own family history. Growing up, I remember using a can opener on both ends of a can of jellied cranberry sauce, then gently sliding the jellied, ridged cylinder onto a platter before slicing and shingling it—an iconic presentation in many American households.
Today, cranberry condiments take many forms. Some cooks prefer using fresh, uncooked cranberries for a bright, tart relish, while others simmer berries with spices, citrus, or fruits for deeper complexity. There are endless homemade variations, each reflecting regional flavors, family traditions, and a bit of personal creativity.
Cranberry Compote
I look forward to preparing this cranberry sauce recipe every year for Thanksgiving. It’s bright, delicious, and wonderfully simple to make—and because it improves after a day or two in the refrigerator, it’s an ideal make-ahead holiday condiment.
Cranberries are naturally rich in antioxidants, vitamin C, and fiber, making this one of the healthiest dishes on the Thanksgiving table. I often purchase fresh cranberries and freeze them to use throughout the year.
Cranberry compote has become a staple condiment far beyond the holidays. Its balance of sweetness and acidity pairs beautifully with roasted meats, foie gras, charcuterie, and desserts. When I taught Garde Manger, I often served this compote alongside galantines and terrines. It’s a timeless classic that brings freshness, color, and versatility to any menu..
Prep Time: 30 min
Cooking Time: 30 min
Yield: 10 portions
1 lb Fresh cranberries
1 Cup Orange juice
4 ea Apple; peeled & diced
1 Cup Sugar
1 ea Cinnamon stick
1 Cup. Apple cider
How to prepare Cranberry Compote
Step 1
Combine all ingredients together in a heavy, sauce pot; simmer until the berries pop (about one hour)
Remove the cinnamon stick and cool.
Zesting an orange, lemon or lime is fairly simple-be careful not to rub/zest too deeply into the skin. Always wash and dry the citrus fruit, zest the outer skin only, the wight pithe under the skin is bitter.
I saw Martha Stewart juicing lemons for a preserved lemon recipe and purchased two juicers... green and yellow. Very fun to use.
Paring Apples
When I dice apples, I always use a sharp, paring knife. I quarter the apple, pare out core and then peel the skin off. Apples tend to break if I peel first and then cut the core out.
