Cranberry Compote with Rosemary

This is a family favorite.

1 bag cranberries
3 navel oranges
1 cup orange juice
1 cup raw sugar
1/2 cup maple syrup
1 8 inch sprig of rosemary


Freezing the cranberries first will intensify their bright red color.
Zest the oranges. Cut off peel with a sharp knife, removing all the white pith. Cut oranges in quarters. Remove seeds if necessary and cut orange flesh into 1/2 inch pieces.
In a large sauce pan add berries, orange zest, pieces and orange juice, sugar, maple syrup and rosemary sprig.
Cook over medium heat, stirring frequently until berries pop open, about 30 min.
Remove rosemary sprig.
Transfer to a serving dish and let cool completely.
Can be made 2 days ahead and refrigerated.

Makes about 4 cups.

Danielle Hanscom
Bed and Breakfast Foodie

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