Ingredients:

  • 12 ounces (340 grams) Fresh or Frozen Cranberries, rinsed well
  • ½ cup (100 grams) Granulated Sugar
  • ½ cup (120 ml) Water
  • ½ cup (120 ml) Fresh Orange Juice
  • ¼ cup (60 ml) Pure Maple Syrup (Grade A Dark)
  • Zest of 1 large Orange
  • 1 large (approx. 3 inches) Cinnamon Stick (optional)
  • Pinch (¼ tsp / 1 gram) Fine Sea Salt

Instructions:

  1. Prepare the Aromatics: Zest the orange and set aside. Combine the granulated sugar, water, orange juice, maple syrup, and the cinnamon stick in a medium saucepan.
  2. Dissolve the Sugar: Place the saucepan over medium heat. Stir constantly until the sugar is fully dissolved and the liquid begins to simmer gently (about 3-5 minutes).
  3. Add the Berries: Tip the rinsed cranberries and the pinch of salt into the simmering liquid.
  4. Simmer and Pop: Increase the heat slightly to medium-high. Bring the mixture to a rapid simmer. Within 5 to 8 minutes, the cranberries will begin to burst, releasing their natural pectin. Stir gently to prevent sticking.
  5. Reduce Heat and Thicken: Reduce the heat back to medium-low. Simmer gently, stirring occasionally, for another 5 to 7 minutes. The sauce should visibly thicken and lightly coat the back of a spoon. Remember it thickens significantly upon cooling.
  6. Stir in Zest: Remove the pan from the heat. Stir in the reserved orange zest.
  7. Infuse: Allow the compote to cool slightly in the pan for 10 minutes to allow the zest and cinnamon stick to infuse.
  8. Remove Spices: Retrieve and discard the cinnamon stick.
  9. Chill: Transfer the compote to an airtight container. Allow it to cool completely at room temperature before covering it and refrigerating for at least 2 hours to achieve the proper texture.
  10. Serve: The sauce is best served chilled or at room temperature. It keeps beautifully in the fridge for up to two weeks.