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Nov 23, 2004 03:05 PM

Cranberry Compote-Joy of Cooking

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Does anyone have access to the Cranberry Compote recipe in the Joy of Cooking? I am at work and want to head to the store but I don't remember the ingredients. All I need are the ingredients. Thanks so much.


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  1. I've got the 1987 edition next to me and there is no mention of a Cranberry Compote. There are sauces and relishes and there is nothing too diferent than what is on the back of the bag.

    1. Ingredients - 12 oz unpeeled oranges; 1/2 cup apple cider or juice; 1 lb fresh pineapple; 1 lb cranberries; 4 cups sugar; 1/2 cup lemon juice; scant 1 tsp ground cinnamon; 3/4 teaspoon whole cloves.

      2 Replies
      1. re: Ilaine


        Chill, then slice thinly on a plate, removing any seeds, 12 ounces unpeeled oranges. [Recipe doesn't say wash oranges but I would unless organic.]

        Cut the slices in half. Place with their juice in a small skillet with 1/2 cup apple juice or cider. Cover and simmer until the orange peel is soft, 15 to 20 minutes.

        Peel, core and cut into 1/2 inch chunks to make 1 1/2 cups, 1 pound fresh pineapple.

        Pick over 1 pound cranberries.

        Combine all fruits in a large saucepan along with 4 cups sugar, 1/2 cup lemon juice, scant 1 teaspoon cinnamon and 3/4 teaspoon whole cloves.

        Bring to a boil, reduce the heat, and simmer, stirring often, about 35 minutes. Pour into a shallow dish, cover loosely with wax paper, and let stand in a cool place overnight.

        [This last step looks optional if you a planning on serving for Thanksgiving:] The following day, bring the conserve to a boil, whisk well to combine, and ladle into clean jars. The conserve will keep, tightly covered, in the refrigerator for about three weeks.

        1. re: Ilaine

          I'd wash the oranges whether or not they were organic--always do. Just because there aren't chemicals on the peels doesn't mean there isn't something else you might not want to eat!