Cranberry Satsuma Compote

I know I know, it's two days after halloween and I am posting a cranberry compote. This can be used as a cranberry sauce for thanksgiving as well, but not as tart as I prefer for my "turkey" dinner.

The satsuma in this recipe really make the cranberry shine, and round out the tartness of the cranberries. Replace them with regular mandarin oranges if you can't find satsuma, and replace agave syrup with maple syrup in a bend. 

This compote has a lot of uses, so make sure you keep the recipe handy. From baked goods, turkey dinners and even breakfasts! Stay tuned for how to use in the coming weeks.

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CRANBERRY SATSUMA COMPOTE

makes 1.5 cups

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INGREDIENTS

2 cups fresh cranberries

1/2 cup fresh satsuma juice

3 tbs maple syrup

1/2 cup water

1 cinnamon stick

1 star anise

INSTRUCTIONS

Clean fresh cranberries and remove any stems that might be left. Juice the satsumas about 2-3 to get 1/2 cup juice.

Add all ingredients, let boil, bring to simmer let simmer for 20 minutes. You will hear the cranberries start to pop once it gets hot. Feel free after about ten minutes to pop them yourself with a spatula to keep your countertop clean.

When done remove the cinnamon stuck and star anise. Keep in an airtight container for 2-3 days or freeze for 2 months.

Perfect thing to make ahead for thanksgiving!