This delicious and easy cranberry compote recipe to make at home which will taste much better than any shop bought cranberry sauce! 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. Its moistness will go well with the Christmas turkey - especially if you overcooked it a little - 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