Cranberry and Fig Compote

Fresh cranberry’s are so beautiful and super easy to prepare for your Thanksgiving dinner.   They are cooked with sugar, orange juice, orange zest and some Fall spices.  This dish will bring your Thanksgiving meal together!

Best part is you can make this up to 1 week ahead and keep it in your refrigerator.   Dish your cranberry into one of your grandmother’s crystal bowls and your table will look wonderful!

I hope you have a wonderful Thanksgiving!

God Bless,

Karen

Cranberry and Fig Compote

1 12 oz bag cranberries

5 fresh figs cut roughly the same size as cranberries (if these are expensive in your area or unavailable, that is fine, just leave them out)

1 1/2 C sugar

1 t orange zest

1/4 c orange juice

1/4 c port wine (can use Madeira or Masala too)

1 cinnamon stick

1.  Place all the ingredients in a pot and on medium heat cook until cranberries start to pop.  This won’t take long.

2.  Turn down the heat and simmer for about 25 minutes until it is a jam like consistency.  Remove cinnamon stick.

3.  Cool completely.  It will thicken as it cools.  Refrigerate until ready to use

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