This delicious and simple cranberry compote will not only marry perfectly with roast turkey but will also look beautiful on the Christmas table. Legend has it that cranberries were served with turkey at the very first Thanksgiving in Massachusetts, but I’m glad that my British friends have adopted it over here. It's so wonderfully moist and the tart flavour goes beautifully with a sweet herby stuffing. The cranberry sauce can be cooked one week in advance and stored in an airtight container in the fridge, or frozen for up to a month.
"Cook it on a low heat in order to retain a little texture to the cranberries; cook it too quickly for too long, and the compote will become a purée lacking texture and freshness."
"For a variation, you could add some ginger or other spices such as cinnamon or cloves."
Recipe © Raymond Blanc 2018
Food photography by Jean Cazals