Thank goodness for the acidity in the cranberries to help cut through the richness of the rest of this meal. I beg you not to make this dish too sweet. I’ve added some minced ginger root which provides a gentle heat as well as ground cloves and cinnamon. All are pleasantly warming ingredients to cook with. The pairing of apples, orange juice and cranberries isn’t anything new. Ocean Spray kinda beat me to it huh? If you make this a day or even two before, the flavors will really sing. This is sort of like a chutney actually, I think you’ll love it. Make sure to adjust the sweetness and acidity to taste on the day of and serve it at room temperature. I always add a little fresh lime juice to this at the last minute to brighten it even further.

Cranberry Compote
5 cups fresh cranberries, rinsed well
1 tablespoon shallot, finely diced
1 tablespoon ginger and its juice, minced
1 teaspoon lemon zest
½ cup apple, peeled and diced
¼ teaspoon ground clove powder
¼ teaspoon ground cinnamon powder
¾ cup orange juice, freshly squeezed
2 tablespoons white sugar
2 tablespoons brown sugar
Salt and pepper to taste
1 tablespoon honey
½ cup water
1 two inch cinnamon stick
Juice of one lime

Combine the cranberries, shallots, ginger, lemon zest, apple, clove powder, cinnamon powder, orange juice, brown and white sugar and the salt and pepper in a sauce pan and bring to a slow boil. Turn heat to low and simmer uncovered until the cranberries begin to break down partially. You want some of them to maintain their shape. In a separate saucepan combine the honey, water and cinnamon stick. Cook over medium heat until the honey is fully dissolved. Add the honey mixture to the cranberries and combine. Finish with fresh lime-juice and adjust sweetness to taste. Makes three cups. Can be made two days ahead.


About Jordan Schachter

The majority of my childhood memories took place in the neighborhood pizzeria. My friends all called me “Slim” but as I recall I could eat any of them under the table. In college, I discovered a strong interest in sustainable agriculture while working on organic farms. It was during this time that I cultivated my appreciation and respect for the highest quality, farm fresh ingredients. Ever since I have identified with a strong desire to feed people and this is what would lead me to cooking and the hospitality industry. For a few years after college, I was able to travel extensively exploring the cuisines and culinary traditions of Europe, Asia and Central and South America. In 2001 I moved to San Francisco, CA and shortly after began working as a private chef while staging from time to time at some of the cities great local restaurants. In 2008 I began teaching hands on cooking classes in the Bay Area as a way to share my passion and knowledge with others. The classes have been sold out ever since and we have had the privilege to host home cooks from all over the world. Teaching has been an incredible way for me to connect with and also learn from others. Our mission is to build and nourish community through the joy of cooking and eating with one another.
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