Cranberry Orange Compote and a Cranberry Holiday Cocktail

Cranberry Orange Compote

  • 2 pounds cranberries, fresh or frozen
  • 2/3 cup granulated sugar
  • 1 cup orange juice
  • 1/2 cup orange marmalade
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cinnamon stick

 

Combine all ingredients in a saucepan and cook over medium low heat, stirring occasionally.  Cook for 20-30 minutes, until the cranberries burst and the sauce thickens.  Transfer to a serving bowl and serve warm.

This can be made a few days in advance, stored in the fridge, and then rewarmed on the stove.  Leftovers can be refrigerated for several weeks.


Cranberry Holiday Cocktail

alcoholic version:

  • 10 frozen cranberries
  • 4 ice cubes
  • 1 1/2 ounces orange juice
  • 1 1/2 ounces cranberry juice
  • 3 ounces white wine
  • splash of 7-up or Sprite

Place the frozen cranberries in a cocktail glass.  Place the ice, orange juice, cranberry juice and white wine in a cocktail shaker and shake for 30 seconds until well chilled.  Strain into the glass.  Top off with the 7-up or Sprite.

Makes 1 cocktail.

non-alcoholic version:

  • 10 frozen cranberries
  • scoop of orange sherbet
  • 4 ounces cranberry juice
  • splash of 7-up or Sprite

Place the frozen cranberries in a cocktail glass.  Add the scoop of sherbet.  Add the cranberry juice and top off with the 7-up or Sprite.

Makes 1 cocktail.
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