I had the inspiration for this from one of the lovely recipes I made over and over last summer, Summer Fruit Compote from Delia’s Summer Collection. In truth, I owe my whole love affair with the cranberry to Delia! The Winter Collection, published back in 1995 introduced me to the delights of Cranberry and Orange, and I haven’t looked back. At the time, Delia was crowned the Cranberry Queen, but I think I could safely challenge her! From the time the red berries appear in the supermarket, towards the end of November, until they disappear, around the end of December, I am obsessed! My favourite way with them is simply to puree them in the blender with orange juice and enjoy them as a drink! I think this is possibly an even better way of using them!
In all honesty, this recipe is my cranberry sauce recipe, I simply added a dollop of cream and served it as a sweet course! As simple as it is, I felt I had to share it with you all! As always, you can increase the quantities to your needs and tastes. I haven’t got much of a sweet tooth, and really enjoy the crisp tartness of cranberries so I have been very meagre with the sugar, do increase this if you don’t want to wince as you eat!
For two people I used :
10 to 12oz of fresh cranberries
Juice and zest of a large orange
½ tsp of caster sugar (or more, to taste)
Simply add all the ingredients to a small pan and cook over a low heat for a few minutes, until the cranberries pop and cook down.
Leave to cool for 10 minutes or so, and then serve with either a dollop of cream, or thick Greek yoghurt.
I found a lovely Mandarin and Valencia Orange extra thick cream with Grand Marnier at Sainsbury’s and this was perfect with the compote!