Cranberry-Port Compote With Cinnamon And Orange Zest

A Thanksgiving feast doesn't feel complete without a bowl of cranberry sauce. Undeniably, the tangy condiment has become as much of a showpiece as the traditional turkey it's served with.

So here's a version of the cherished sauce that will bring a modern twist to your holiday table. Simmered in Port, the cranberries acquire an exquisite depth and a delicate sweetness. Meanwhile, the cinnamon and orange zest, simmered alongside the colorful berries, bring a bit of nuance and extra layers of flavors. Once done, the sauce ends up having a compote-like texture, which makes it even more luxurious.

Here's wishing you a festive, joyful and delectable holiday celebration!

Cranberry-Port Compote with Cinnamon and Orange Zest

makes 2 cups
active time: 15 min

1 cup Ruby Port
1/2 cup organic sugar
2 cinnamon sticks (3" long)
zest of 1/2 an orange (use a vegetable hand-peeler)
pinch sea salt
12 oz (340 g) fresh cranberries (3 1/2 cups)
1 teaspoon aged balsamic vinegar

Place the Port, sugar, cinnamon sticks, orange zest and salt in a medium saucepan and bring to a boil. Once boiling, reduce heat to medium/medium-high and add the cranberries. Stir well and fast-simmer for 6 to 7 minutes until the cranberries have fallen apart and the juices have thickened, stirring frequently. Coarsely mash the cranberries with a potato masher until the mixture is chunky. Add the vinegar, stir well and transfer to a bowl to cool to room temperature. Once cooled, remove the cinnamon sticks and orange zest and discard. The compote can be served immediately or refrigerated for up to 3 days. Bring to room temperature before serving.

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Here's another delectable cranberry sauce: Cranberry-fig chutney!