Cranberry Compote

Cranberry Compote

• 1/3 L. Cup Tart cherry juice

• 1/3 L. Cup Cold water

• 1.5 Cups Fresh cranberries

• 1/4 Cup White sugar

• 1/8 Teaspoon Salt

• 1/2 Teaspoon Cinnamon

• Zest of 1 Orange

• Cornstarch slurry, 1 Tablespoon cornstarch combined with 2 Tablespoons cold water

1. In a medium saucepan, combine the cherry juice and cold water. Warm the mixture over low heat until it begins to simmer.

2. Add the fresh cranberries to the saucepan, and immediately cover the saucepan with a lid. Allow the fresh cranberries to simmer for a few minutes until you hear them begin to burst. (You will hear a soft popping noise from the cranberry skins bursting.) Continue cooking on low heat until the mixture comes to a low boil.

3. Reduce heat to low. Add cornstarch slurry, sugar, orange zest, cinnamon, and salt. Stir until all ingredients are incorporated, and remove the saucepan from heat.

4. The sauce will thicken as it cools. Refrigerate the cranberry compote until ready to serve. Enjoy!!