Since Thanksgiving is getting so close, I had to throw another cranberry recipe in the mix. Cranberries aren’t for everyone, but if you like sweet-tart flavors, you should give Cranberry Grape Compote from the November 2006 issue of Everyday Food a try.
This may be the easiest recipe I’ve posted so far. I just combined a package (12 oz.) of fresh cranberries, 3 cups of seedless red grapes, 1 cup of sugar, and 1/2 cup of water in a saucepan.
I brought that to a boil over medium-high heat, reduced the heat to medium, and simmered the mixture for about 15 minutes. It’s finished when most of the cranberries have popped and the grapes are falling apart. I removed it from the heat and stirred in 1/8 teaspoon of salt. The compote thickens as it cools, and it’s supposed to be served at room temperature.
The best part about this recipe may be that it keeps for 2 weeks in the refrigerator. Dr. O doesn’t really care for cranberries, but I know I can polish this off myself within that period of time. This is an ideal Thanksgiving side as well.
TIPS: It’s fine to use fresh *or* frozen cranberries with this recipe. Fresh cranberries are easy to find in the grocery store during November and December, but a summer cranberry craving may require frozen berries.
Recipe link: Cranberry Grape Compote