Caramelized Cranberry Compote with Rosemary

As we mentioned in this Wild Salmon with a Cranberry Compote post, a compote is simply fresh or dried fruit simmered with sugar to a syrupy consistency. In this simple video restaurant recipe, the chef prepares a Caramelized Cranberry Compote using only four ingredients: dried cranberries, brown sugar, rosemary, and water. It can be served as a side dish, on top of squash soup or pumpkin soup, or as a topping for a leftover turkey sandwich. The chef is the talented Paul Callahan of the The Herb Lyceum at Gilson’s in Groton MA.

Read on for the recipe:

Caramelized Cranberry Compote with Rosemary
Chef Paul Callahan

* ½ cup dried cranberries (or craisins), rehydated with water for 1 hour, you may also use fresh
* ½ cup brown sugar
* 1 tsp fresh rosemary leaves + 1 sprig rosemary for garnish
Cover the dried cranberries with water and allow to rehydrate for 1 hour. Add cranberries and the water to a saucepan. Add brown sugar, stir and simmer for 15 minutes (big bubbles will form on the sides of the pan and cranberries start to soften). Add rosemary and cook until most of the water is absorbed and the mixture has thickened, about 5 minutes. Serve warm or cool in refrigerator for 30 minutes. If serving as a side dish, garnish with a sprig of rosemary if desired. Add a large spoonful to squash Soup or serve with pork, chicken, or turkey, or use as a condiment in sandwiches. The compote will last up to two weeks refrigerated.

As an alternative, Chef Todd English has a more complex compote recipe here. And for more cranberry alternatives and chef recipes, check out this Cranberry Chutney Recipe, and this recipe for a Pumpkin Risotto with Cranberry Sauce.