A while back, my parents discovered that cranberries are good for the health and since then they were drinking and eating everything that had cranberries in it. Living in a small town and in Germany, it was actually quite difficult for them to get real cranberries. As my brother once brought home fresh cranberries, my mother and I looked up a short recipe to make a compote out of it. Cranberries are really tarte if you eat them raw, so better to cook them, and because they are slightly bitter, you need to sweeten them with some sugar or juice.
This compote was delicious. My parents liked to eat it just the plain compote or over pudding, I preferred eating it with waffles or over ice-cream.
This "compote" is also really good as a traditional Thanksgiving Cranberry Sauce! Here, I would suggest to maybe substitute the juice with water.
Ingredients
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/4 cup water
- 1/2 cup Juice (orange-pineapple - for Thanksgiving replace with water)
- 3 cups fresh cranberries
- 1 apple (e.g., granny smith) - peeled and finely diced
- 1/2 lemon - juiced
Preparation
- Mix the sugar, brown sugar, salt, cinnamon, vanilla extract, water and juice in a small pot. Bring to a boil and let it reduce for a little bit.
- Wash the cranberries, peel and dice the apple and add to the pot. Pour the juice of half a lemon over it. Keep boilong until about 4/5th of the cranberries are popped and the sauce starts to get thicker, about 10 minutes.
- Remove from heat and smash the cranberry-apple mix till you have the desired consistency. I would recommend to just roughly smash it and leave a few pieces in there. Let cool down for a little bit.
Serve with fresh baked waffles (My Mom's Waffeln) or over vanilla ice-cream. Also great as the traditional Thanksgiving Cranberry Sauce!
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