Recipe courtesy of Bryan Voltaggio and Michael Voltaggio

Cranberry-Orange Compote

  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
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2 cups sugar

1 bottle sweet Riesling wine

2 pounds fresh cranberries, washed

4 allspice berries

2 cinnamon sticks

2 star anise

1 large or 2 small fresh bay leaf

1 orange, juiced and zested in strips

1/4 teaspoon fine sea salt


  1. In a medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve.

Cook’s Note

The compote can be made, cooled and stored for up to 3 days.

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