This is my contribution to my Christmas dinners this year….a Cranberry Orange compote to go with the big bird.  I love cranberry sauce, but most cranberry sauce recipes are loaded with refined sugar….and the pre-made cranberry sauces use high fructose corn syrup which is deeees-gusting.  I decided to take the reins and make a much healthier version of cranberry sauce.  This is a modified version of my late Grandmother’s recipe and I think she would be proud.

Note: There is maple syrup in this.  That being said, the amount of sugar is much less than a traditional recipe and you could probably omit it all together if you are OK with a more tart taste.

Ingredients (makes LOTS…you could easily 1/2 this recipe):

– 3 Oranges – very sweet – peeled and cut into 1/2″ chunks
– 1 Cup of fresh squeezed orange juice
– ~7 Litres of cranberries (2 bags of the fresh cranberries)
–  2 cinnamon sticks
– 5 cloves
– 2 tsp of dried ginger – or use 1 tsp of fresh grated
– 1/4 Cup of maple syrup (or more/less to taste)

Directions:

  1. Boil the orange juice,  maple syrup and spices for 5 minutes
  2. Add the orange chunks and simmer over med-low heat for 3-4 minutes….until oranges become soft and begin to break apart
  3. Add the cranberries and cook uncovered for about 7 minutes or until all of the cranberries have popped.
  4. Cool and store in the fridge.  Tastes better as the days go on.
  5. Enjoy with a cooked bird!

Fully Primal Husband provided the following testimonial, “Cran-f*ckin-tastic.”  Enough said.