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Cranberry Compote

Cranberry Compote
4 votes, 4.75 avg. rating (91% score)
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Yield: 18-20 servings

This tangy cranberry compote is a great way to refresh your taste buds mid-meal.

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  • 1 cup seedless raisins
  • 1 12-ounce package cranberries
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup cider vinegar
  • 1 tablespoon grated lemon peel
  • 1/4 cup orange juice
  • 1/4 cup water
  • Garnish: orange zest


In a large sacuepan over medium heat, combine all ingredients. Cover mixture and cook 20 minutes, stirring occasionally. Cool in pan. Transfer to a glass jar with an airtight lid, cover, and refrigerate. When ready to serve, pour compote into a serving dish and garnish with orange zest.
Updated Wednesday, November 20th, 2002

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3 Responses to Cranberry Compote

  1. Michele Smith December 14, 2002 at 8:44 am #

    This compote is tangy – very refreshing. I would recommend making it at least several days in advance, so the flavors have a chance to mellow.

  2. Vincent Boucher November 7, 2005 at 9:22 pm #

    This was so good I used it in a culinary school function.

  3. Barbara Gomes November 13, 2005 at 6:56 pm #

    As a newly diagnosed type 2 diabetic, I had to substitute Splenda for the sugar. Tasted as good as the original recipe. Thanks Yankee!

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