Photo by John Houser III, Special to The Baltimore Sun
November 18, 2011
This compote is fresh, vibrant and goes perfectly with the turkey meatloaf. It's also great by itself, and after realizing how easy it is to make, you'll never have can-shaped cranberries again.
12 ounce bag of fresh cranberries
1/2 medium white onion chopped to medium dice
1 orange, zested and juiced
1 cinnamon stick
1 cup sugar
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 cup water
Heat saucepan. Add butter, onion and salt. Cook over medium heat until translucent. Add nutmeg and orange zest. Stir to combine. Add the cranberries and water. Cover. Wait for all of the berries to pop. Stir in sugar and cinnamon stick. Simmer over low heat until thick (around 20 minutes). Remove from heat and let cool.