The turkey is over and done with ~ the fall décor stashed away ~ readying me for “Christmasizing” the house the last few days. The short tree in the living room was trimmed with lights and ornaments, only to be dismantled the next morning, and replaced with a 7.5-foot slim tree, and even more trimming.
What I really wanted to do was get in the kitchen and do a little cooking. There was a bag of cranberries waiting in the refrigerator for a makeover, and I was happy to oblige. I like the canned variety, but always like to try something new.
The credit for this recipe goes to Martha Stewart. Plump, juicy red grapes complement tart cranberries perfectly. Fresh or frozen cranberries can be used, with there being no need to thaw frozen ones.
This is a great sweet/tart accompaniment for savory meats such as steak, turkey, pork chops, and probably even wild game. If you like cranberries and grapes, it’s worth a try!
1 package (12-ounces) cranberries
3 cups seedless red grapes
1 cup sugar or Splenda
1/8 teaspoon salt
½ cup water
In a large saucepan over medium-high, bring cranberries and
Place all ingredients in a large saucepan over medium-high heat, and bring to a boil.
Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
Remove from heat and let cool to room temperature.
Compote will thicken as it cools.
Serve at room temperature.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!