A blogger seeking a richer life... in a wasteland called the suburbs... for my family, myself, and anyone who will listen!

Thursday, December 3, 2009

Cranberry Compote Like Never Before!... and a Lost Cookbook

My son called it, "Heaven in a Bowl", while eating it last night over ice cream.  You've tried Cranberries at Thanksgiving and passed over it, I know... but not this one, I have to make batches of it (for former cranberry haters) continually from Thanksgiving to Year-End, or until the fresh cranberries are not on the store shelves anymore... so enough, the proof is in the pudding... but the key to a balanced sweet and tart flavor is the freshly grated Zest!  This adorable grater is from Pylones, a french company that makes fanciful home products for the kid in everyone.  Enjoy my recipe...

(4 Bags) Fresh Cranberries 
(3/4 cup) of Sugar for every bag of Cranberries
(2 small cans) of Mandarin Oranges
(1 each) of an Orange and Lemon (for Zest)
(1 Bag) Pecans or Walnuts (optional)
Rinse cranberries in a colander throwing out any mushy ones.  Put the cranberries in a large pot with cold water,  a 1/2" below the top of the Cranberry line.  Bring to a boil, then turn down heat to a simmer stirring occasionally (you'll hear them popping).  After about 10 minutes add the sugar and stir to dissolve.  Simmer on low for about another 20 minutes as fruit mixture thickens, then let it cool.  Add the canned Mandarin Oranges minus the juices.  Meanwhile, toast the nuts (use less or none at all) in the oven to bring out the flavor (being careful not to burn them), let cool.  When cranberries are still warm, grate the lemon and orange skin (called zest) into the mixture, using the finest part of the grater.  Use most of each fruit, or to taste.  When nuts are cooled, stir into fruit.  Chill and serve.  * Note: taste the cranberries while cooking and if it's not sweet enough you can add another 1/4 cup per bag, but don't over do it, the beauty of this recipe is the sweet tart fresh flavor (the Zest makes it!).  You can refrigerate this for a few weeks or freeze some if it lasts that long.  Serve it with pork, lamb, for dessert with cheese cake, over ice cream or just by itself!

 Notice to All Family and Friends:  I (silly me) lent my favorite cookbook to someone, can't remember who, and it's driving me crazy!!!  I wanted to make Marcella Hazan's recipe for 'Red Cabbage Soup' with linguica (sausage) and chicken the other night... You, and I can buy it on Amazon... it's a staple if you like to cook or want to, because it's simple classic food... the best!


  1. thanks for sharing your link! using canned oranges would be so easy! removing rinds from oranges (like my recipe calls for) takes an annoying amount of time. :) thanks!

  2. I love cranberries. This will be on my "to make" list this year.

  3. Mmmm....sounds wonderful! I love cranberry compote and make it from scratch each year. Our recipes are similar, albeit your mandarins are replaced with my brandy ;)

    My daughters (5&9) haven't enjoyed any form of Thanksgiving cranberry dish in the past, but I think you're may be just the lure I need to pull them in. They both love mandarins! Thank you!