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Cranberry Compote
Cranberries are often thought of a side dish to accompany so many  holiday favorites.  But packed with nutrients and antioxidants this delicious fruit can be enjoyed all year long on your dinner table or added to recipes for a unique sweet flavor.

Cranberry Compote
by Joyce Miller


2 cups of cranberry juice
12oz bag of fresh whole cranberries
2 Naval Oranges, or 8 Clementine, peeled and cut in sections
4 Cinnamon sticks
2 cups dried cranberries
1 teaspoon powdered cinnamon
½ teaspoon powdered clove
4 cups of brown sugar, packed firm
Zest of oranges – about 2 tablespoons
Liqueur of your taste may be added

Zest the citrus fruit and put aside for later. Then peel, section and cut the citrus fruit to add to the mixture. Heat all ingredients in a large saucepan, bring to boil, then cover and simmer for about 20 minutes until all the cranberries have burst. Continue to simmer for another 20 minutes uncovered. Add the orange zest and allow the compote to reach room temperature and refrigerate overnight.
Distribute the mixture, including the cinnamon sticks, into jars for use later. Mixture can be stored in the refrigerator for several months.