Ingredients:
- 1 cup (240 ml) Filtered Water
- ¾ cup (150 g) Granulated White Sugar (adjust up to 1 cup for sweeter sauce)
- Pinch Fine Sea Salt
- 1 large (approx. 3 inches) Whole Cinnamon Stick
- 2 thin slices Fresh Ginger (Optional)
- Orange Zest (pith removed) from 1 large orange
- 12 oz bag (340 g) Fresh or Frozen Cranberries
- 2 tablespoons (30 ml) Fresh Orange Juice
Instructions:
- Combine the Base: In the medium saucepan, combine the water, granulated sugar, and salt.
- Dissolve: Heat the mixture over medium heat, stirring gently, until the sugar is completely dissolved and the liquid is clear and simmering slightly.
- Infuse: Add the cinnamon stick, ginger slices (if using), and orange zest to the simmering syrup. Reduce the heat to low and allow to infuse for 5 minutes. This creates a deeply flavoured base.
- Add Cranberries: Tip the entire bag of fresh or frozen cranberries into the saucepan.
- Increase Heat & Cook: Raise the heat to medium-high and bring the mixture to a rapid simmer.
- The Popping Test: Allow the mixture to boil gently, stirring occasionally. After about 8 to 12 minutes, the cranberries will begin to burst (pop). Continue cooking until most of the berries have popped and the sauce begins to look slightly glossy and thickened, coating the back of a spoon. (Note: The mixture will look runny, but it thickens significantly upon cooling.)
- Remove Aromatics: Take the saucepan off the heat immediately. Use tongs to remove and discard the cinnamon stick and ginger slices.
- Brighten the Flavour: Stir in the 2 tablespoons of fresh orange juice.
- Cool Down: Transfer the sauce to a clean, heatproof bowl or storage container. Allow it to cool at room temperature for about 30 minutes.
- Chill and Set: Cover the sauce and refrigerate for a minimum of 2 hours. The natural pectin in the cranberries will activate during the chilling process, giving the compote its thick, jam-like texture.
- Serve: Serve chilled or brought back slightly to room temperature.