My take on traditional cranberry sauce, this compote gets a kick from freshly grated ginger. Cranberry sauces usually contain a large amount of granulated sugar, which led me to develop my own version sweetened with fresh apple cider and maple syrup.
Cranberry Ginger Compote
makes 2 cups
12 ounces fresh cranberries (1 bag)
1/2 cup maple syrup
1/2 cup apple cider
1 tablespoon grated fresh ginger
Rinse cranberries and drain. Pick through and remove any stems and brown, mushy cranberries.
Combine all ingredients in a medium saucepan. Bring to a boil and simmer over medium low until thickened, stirring regularly, about 10 minutes. Remove any foam that rises to the top. Cool completely. Serve chilled or at room temperature. Can be made up to 3 days in advanced and stored in an airtight container.
See more basic recipes from our Hosting the Holidays Crate.