Cranberry Compote

Cranberries are not only excellent when turned into juice and shaken with a shot of vodka, a half shot of triple sec and a scoop of crushed ice (aka Cosmopolitan), but in a less-likely-to-cause inebriation version make a delicious compote which goes excellently with game, a dish of sauerbraten or home-made paté. The combination of cranberry and orange is, in fact, irresistable.



  • 1 large or 2 small juicing orange(s)
  • 400 grams of fresh cranberries
  • 120 grams of sugar
  • zest of 1/2 additional orange, finely chopped
  • 1 shot of triple sec


  1. Zest the oranges. Ensure that you only use the outside skin and remove all of the pith. Boil water and blanche the zest for approximately 1 minute. Drain an wash with cold water. Repeat twice more. Set aside.
  2. Juice the orange(s).
  3. Wash the cranberries.
  4. Pour the orange juice into a large saucepan. Add the cranberries, the sugar, the orange zest and, finally, the triple sec.
  5. Bring to the boil. Let simmer over medium to low heat for approximately 3 more minutes (until the cranberries burst open).
  6. Take off the heat and let cool down.
  7. Keep refrigerated until consumption.

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