Food & Cooking Recipes Dinner Recipes Todd English's Cranberry Compote 3.1 (10) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2019 Print Rate It Share Share Tweet Pin Email Servings: 10 This delicious recipe for cranberry compote comes courtesy of chef Todd English. Serve it with Boned, Rolled, and Tied Turkey. Ingredients 1 tablespoon extra-virgin olive oil 1 medium red onion, finely chopped 1 piece (1 inch) ginger, peeled and finely chopped 2 cups fresh cranberries ½ cup freshly squeezed orange juice ¼ cup golden raisins ¼ cup brandy 2 tablespoons packed light-brown sugar 2 tablespoons balsamic vinegar 1 tablespoon pure maple syrup 1 tablespoon red-wine vinegar 2 cups cranberry juice 1 cinnamon stick ½ teaspoon freshly grated nutmeg ¼ teaspoon cayenne pepper ½ teaspoon salt Directions Place a large skillet over medium heat. When hot, add oil. Add onion and ginger, and cook for 1 minute. Stir in cranberries, orange juice, raisins, brandy, sugar, balsamic vinegar, maple syrup, and red-wine vinegar. Cook until syrupy and reduced by half, about 10 minutes. Add cranberry juice, cinnamon stick, nutmeg, cayenne, and salt. Simmer until thickened, 12 to 15 minutes. Remove cinnamon stick, and set aside to cool. Rate it Print