Kate Merker and Sara Quessenberry
This compote recipe is foolproof, and better still, for a Thanksgiving feast, you can whip the accompaniment up the day before. The sophisticated taste might knock our Bourbon-Cranberry Compote into the adults-only category, but that’s okay by us—more to spread over leftover turkey sandwiches, or to enjoy over ice cream or a bowl of yogurt. Simply heat fresh or frozen cranberries, sugar, apple juice, and bourbon in a saucepan until it thickens up nicely. Let the compote cool, and store it in a covered container in the refrigerator until you’re ready for the feast. Serve the compote cold or at room temperature.
1 12-ounce bag cranberries, fresh or frozen (3½ cups)
¾ cup sugar
½ cup apple juice
¼ cup bourbon
Sat fat 0g
How to Make It
In a saucepan, combine the cranberries, sugar, apple juice, and bourbon.
Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 20 to 25 minutes. Let cool before serving.
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