Sunday, December 4, 2016

Gingered Cranberry Chutney/Compote

Tis the season for Cranberries and Cranberry recipes and all I can say is YES!!!

 Cranberries rock.

This is the time of year I usually grab a few bags and throw them into the freezer, gently.  But this year, I got some from Cape Cod Select Premium Frozen Cranberries to use and develop a recipe from.  And enter the recipe into a contest.
Cape Cod Select Cranberries

They were delivered, frozen, and were still frozen when I got them btw.  I transferred them into the freezer and promptly got busy.

Then Thanksgiving snuck up on me, and I was trying to think of things to make with the berries.  I'd thought of muffins and tea breads and puddings and ... But at the time did not have a functioning oven.  Cause I was also going to make some of my Boozy Cranberry Sauce, but that involved ovens. sigh.

Then the 2x4 hit. (actually it was the Crystallized Ginger), I was in the pantry and the bag of Crystallized Ginger fell on top of my head, I reeled back in dismay and tripped over the bag of oranges a friend had just given me to make marmalade from and that was my 2x4.  

I hurried out to the freezer, grabbed a bag of Cape Cod Cranberries and threw them into a pot.  Added sugar, oranges  and a little water.
Gingered Cranberry Compote/Chutney
Let that simmer for awhile and then strained the majority of the juice out, took the orange wedges out and threw them away.  Added the ginger and ...
Gingered Cranberry Compote/Chutney
  (I saved the simple syrup for another day though, I'll tell you about that soon).

And here it is.  My entry for the contest.

Gingered Cranberry Chutney/Compote

Here's where to find them in your area:  Cape Cod Select Store Locator
and a few more links, just in case...

yield: 2 cups print recipe

Gingered Cranberry Chutney/Compote

prep time: 10 MINScook time: 45 MINStotal time: 55 mins
This Gingered Cranberry Compote/Chutney goes well with not only Turkey but can cuddle up with Chicken and Pork as well. A lovely mixture of sweet and spicy, but totally in tune with the Holidays.


  • 1 lb. Cape Cod Select Frozen Cranberries
  • 2 cups Sugar
  • 3 oranges, washed and cut into wedges with the seeds removed
  • 1/4 cup. finely minced Crystallized Ginger
  • 1 cup water
  • 1 star Anise (optional)


  1. Place the cranberries, sugar, water and oranges into a saucepan and simmer for 20 minutes, stirring often. Take out the orange wedges, then add the ginger, stirring it in well, and simmer an additional 10-15 minutes. The ginger will break up and meld with the cranberries. Take off the heat, strain the cranberries, reserve the liquid. This is a lovely simple syrup. Add one cup of the simple syrup back into the cranberries, stir to combine. Serve either warm or cold with some Turkey, Chicken or Pork.
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. What a great side for the holidays, your Compote looks delicious. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday! Hope you are having a wonderful week and hope to see you soon!
    Miz Helen

    1. Thanks Miz Helen, as always, love your Full Plate Thursday and hope to head on back there soon.

  2. It looks delicious and I'm sure the ginger went really well with the cranberries! I wanted to make some cranberry recipes in December but never quite found the time.

    1. I was surprised at how well the ginger and cranberry got along, and that's not the last time I pair them up. I'm just sorry I didn't put any into the freezer for later. Oh well. There's always next year, or would that be later on this year?


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