Cranberry-Ginger Compote with Orange and Star Anise

Cranberry-Ginger Compote with Orange and Star Anise ingredients

• 12 oz bag fresh cranberries
• 1 cup fresh orange juice
• 1 tbsp orange zest
• 0.75 cup, packed (adjust to t light brown sugar
• 1 tbsp, grated fresh ginger
• 2 whole star anise pods
• 1 3-inch cinnamon stick
• 0.25 cup water
• 1 pinch pinch of salt

How to make Cranberry-Ginger Compote with Orange and Star Anise

1. Combine ingredients: In a medium saucepan, combine the 12-ounce bag of fresh cranberries, 1 cup fresh orange juice, 1 tablespoon orange zest, 0.75 cup packed light brown sugar, 1 tablespoon grated fresh ginger, 2 whole star anise pods, 1 three-inch cinnamon stick, 0.25 cup water, and a pinch of salt.
2. Bring to a simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
3. Cook and thicken: Continue to simmer for 15-20 minutes, or until most of the cranberries have burst and the sauce has thickened to your desired consistency. Stir more frequently as it thickens to prevent sticking.
4. Remove aromatics: Once the compote is cooked, remove the saucepan from the heat. Carefully remove and discard the star anise pods and cinnamon stick from the compote.
5. Cool and chill: Allow the compote to cool completely at room temperature. As it cools, it will thicken further. For best flavor and texture, transfer the compote to an airtight container and refrigerate for at least 2 hours before serving, or preferably overnight.
6. Serve: Serve the cranberry-ginger compote chilled or at room temperature alongside your Thanksgiving turkey, or as an accompaniment to other festive dishes.

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